Sunday, May 10, 2015
Now that we make all of our butter, we are often left with buttermilk to spare. Because we culture the butter, the buttermilk has a bit of a tang. Ideal for coleslaw we thought. And we were right.
1/2 cup cultured buttermilk
1/2 cup mayonnaise
1/4 cup pickle juice
1 t hot sauce
2T cider vinegar
2T spicy brown mustard
salt/pepper to taste
1 head green cabbage chopped into small pieces.
1/2 medium yellow onion, minced finely
3 large carrots, peeled and grated
Make the dressing by whisking together all the ingredients. Combine the cabbage, carrot and onion, add the dressing and toss.
Refrigerate for a couple of hours to allow the flavors to blend.