Classic Coleslaw

By sandiB2010

How fortunate for us—and by us, I mean humanity—that tucked within the pages of a rather nondescript and unassuming guide to smoking there exists what is simply the best classic coleslaw recipe known to man. [Editor’s Note: I’m not one for hyperbole. Try the recipe. I’m not exaggerating.]–Renee Schettler Rossi

Ingredients

• 6 cups finely sliced cabbage (1 small head weighing about 1 1/4 pounds or one 350-gram package shredded cabbage)
• 8 scallions (including green parts), cut into thin rings
• 5 tablespoons granulated sugar, or less to taste
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons milk, preferably whole
• 1/2 cup mayonnaise
• 4 tablespoons buttermilk
• 2 teaspoons white wine vinegar
• 3 teaspoons lime or lemon juice

Details

Servings 6
Preparation time 15mins
Cooking time 145mins
Adapted from leitesculinaria.com

Preparation

Step 1

1. In a large bowl, toss together the cabbage and scallions.

2. In a separate bowl, stir together the sugar, salt, pepper, milk, mayo, buttermilk, vinegar, and lime or lemon juice. Taste and season with more salt and pepper if desired.

3. Pour the dressing over the onion and cabbage and stir. Refrigerate for about 2 hours.

4. Stir thoroughly before serving.