Tangy Southern Coleslaw
One of the things I love most in the world is coleslaw – or, I should say, GOOD coleslaw. There’s a lot of bad coleslaw out there which can be frustrating for me because I am coleslaw picky. Make that PICKY.
When you find (or make) great coleslaw, it’s just such a beautiful thing. And given that there’s so much bad coleslaw out there, it feels a little bit magical.
I also love that coleslaw goes with so many things.. and those few things it doesn’t conceivably go with? I make it go.
The only drawback to loving a particular food so much is (as I said), it can make you hyper picky when you order it in restaurants (or, worse yet, when a family member makes some and it tastes like a movie prop). Let’s be honest, really truly wonderful coleslaw is a work of art and not many people pass for artists.
This particular easy, but delicious, southern coleslaw is spot on – a work of art that’ll make you a Picasso.
My personal favorite coleslaw is usually vinegar-based, but I wanted to add some creamy tanginess to the mix (literally), so I opted to sort of combine a creamy coleslaw and a vinegar coleslaw. That’s where the buttermilk comes into play. It may sound unusual, but it really does make things interesting.
- I specify Duke’s Mayonnaise simply because it’s the one I always buy and use in my recipes. I simply think it’s the best. However, using Hellman’s will not alter the recipe. In fact, it’s pretty much the same… don’t tell my beloved Duke’s that though.
- This is outrageously delicious on or beside a chili dog or pork sandwich.
- One of the things that makes “Southern Coleslaw” in fact “Southern Coleslaw” is the sweetness. Our capacity to eat sweet food is unequaled. If you want to add a little less sugar, feel free to cut back a tad. However, a certain amount is very, very necessary to balance the acidity of the vinegar.