Too many times the crisp cabbage and carrots of coleslaw are drowned in a too sweet dressing that makes this classic salad difficult to enjoy. If this is how you feel, you must try this recipe for coleslaw adapted from Williams Sonoma. The dressing is a wonderful combination of sour cream, mayonnaise (I use Miracle Whip) and tangy buttermilk that makes for a flavorful and surprisingly light dressing. For good measure I add the dressing in gradually mixing well as I go along. You can always add additional dressing if you find it to be too dry but once you add too much, there really isn’t any going back. The raisins are optional but I think they add a nice touch. You can also add in chopped tart apples or toasted walnuts for additional flavor and crunch.
3/4 cup mayonnaise (I use Miracle Whip)
1/2 cup buttermilk
1/4 cup sour cream
1/3 cup flat leaf parsley, finely chopped
1/3 cup fresh chives, finely minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 head green cabbage
2 cups finely shredded carrots
1/2 red onion, finely minced
1/2 cup golden raisins
- For the dressing, stir together the mayonnaise, buttermilk and sour cream in a small bowl. Stir in the parsley and chives. Season with salt and pepper and set aside.
- Place the raisins in a bowl of warm water and allow to plump for 1/2 an hour. Drain and set aside.
- Core and thinly shred the cabbage. Place the cabbage in a large bowl along with the carrots and red onion. Toss well to combine.
- Add the raisins to the cabbage mixture and stir well.
- Gradually add in the dressing mixing well to coat. Depending upon your personal preferences you may not need to use all of the dressing.
- Season with additional salt and pepper if desired.
- Serve immediately or cover and refrigerate until ready to use.