Homemade Cole Slaw Recipe
A delicious & easy overnight homemade cole slaw recipe. See those cabbages coming in from the garden or the prices getting cheaper at the store? Harvest or buy one and let’s make this delicious homemade cole slaw recipe. It’s best to let this sit overnight (or longer) to allow the cabbage to break down and all the juices and flavors come together. This uses a combination of mayo, yogurt & buttermilk, however if you do not have all 3 on hand or not quite the right amounts go ahead and substitute to what you do have on hand. The blend makes a creamy sauce but it’s also versatile to what you have on hand as well. This goes the same for the apple cider vinegar (ACV) and vinegar, use what you have. I really love using this Kitchen Aid Food Processor for this and many other uses in the kitchen.
The goal with this recipe is to make it sloppy- it just tastes better sloppy!
A perfect accompaniment to any family gathering, bbq or party!
Ingredients:
- 1 Small head of cabbage
- 2 Carrots
- 1/2 Cup may
- 1/2 Cup yogurt <– Make Your Own!
- 1/2 Cup buttermilk <– Make Your Own!
- 1/2 Lemon squeezed
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 3/4 Cup sugar
- 2 Tablespoon ACV Apple Cider Vinegar
- 1 Tablespoon Vinegar
Directions:
- Shred the cabbage and carrots to desired size. I use my Kitchen Aid Food Processor to finely chop up both the cabbage and carrots.
- Place the vegetables into a large bowl
- Combine the remaining ingredients with the vegetables and stir
- Cover & let sit in the fridge for 24 hours or longer.
- Serve & keep cold
Notes: You are able to interchange the vinegar as well as the mayo/yogurt/buttermilk options as well. Read above for more info. It tastes best the longer it sits, so make sure to make the day before you’ll be eating it.
LOVE this 13 Cup Kitchen Aid Food Processor!
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