Creamy Coleslaw
May 16, 2009
This year for “Mother’s Day”, we hosted dinner at my house and because the weather was so warm, we decided to barbeque ribs, make chile, and then of course a nice creamy coleslaw seemed so appropriate! What could be simpler than coleslaw, it’s all about the fresh ingredients and pretty vibrant colors. Cabbage and bell peppers are so good for you. Cabbage is high in vitamins A, C, E, and B, and is known to reduce headache pain, according to this link here. Bell Peppers are packed with several nutrients and are promoted for individuals with high cholestrol levels, to learn more, click here.
I made the coleslaw the day before so all the fresh ingredients could marinate in the very creamy and tasty dressing. My source for this coleslaw is a result of researching many different recipes through the internet. Please enjoy!
Salad:
- ½ head red cabbage
- ½ head green cabbage
- 1 red onion chopped
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 carrot grated (large grate)
- 4 Green onions sliced
- ½ cup sliced celery
Dressing:
- ½ cup mayonnaise
- ¼ cup whole milk
- ¼ cup buttermilk
- 1/2 tsp. celery seed
- 1 tbsp. cider vinegar
- 1 tbs. sugar
- 2 tbsp. lemon juice
To shred your cabbage: cut in half on the diagonal, and slice from one end to the other. Place in a large bowl, add the rest of the six ingredients. Set aside while you prepare your dressing.
In a blender combine mayo, milk, buttermilk, celery seed, vinegar, sugar, and lemon juice. Blend completely and pour over cabbage salad. Cover and refrigerate overnight.
Serves: 8
Total time: 45 minutes
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