Kent’s Creamy Buttermilk Coleslaw
April 29, 2020
Kent's Creamy Buttermilk Coleslaw
This recipe is my favorite for serving up with everything from pulled pork barbecue and hot dogs to southern-style fried chicken. You can't go wrong if you make it in bulk for a large crowd such as a golf tournament or tailgate party.
Print Recipe Share on Facebook Share on TwitterIngredients
- 8 cups finely chopped cabbage
- 1/2 to 2/3 cup finely chopped carrots
- 2 tbsps. finely chopped onion
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup milk
- 1/3 cup sugar
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 tbsp. white vinegar
- 2 tbsp. lemon juice
Instructions
- Mix everything in a large bowl and stir to mix well.
- Cover and chill in refrigerator about an hour before serving.
Notes
More great recipes like this can be found in our Great American Grilling Cookbook. Purchase your copy today! 
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