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Kittencal's Famous Coleslaw
Recipe: #4
April 12, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Cabbage, Baby Shower, Brunch, Christmas Easter, Fathers Day, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, Vegetarian, more
"I make this for weddings, large socials and in the summer BBQ parties, and there is never anything left it all goes and everyone wants the recipe! **** For one 16-ounce package coleslaw mix, use the following amounts; 1/2 cup mayonnaise/ 2-1/2 tablespoons milk/ 2-1/2 tablespoons buttermilk/ 1-1/2 tablespoons vinegar/ 1-1/2 tablespoons fresh lemon juice/ 3-1/2 tablespoons sugar/ 1/2 teaspoon garlic powder/ 1/2 teaspoon seasoned salt, or to taste"
Original is 9 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (198.7 g)
- Calories 160.2
- Total Fat - 6.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 9.5 mg
- Sodium - 585.2 mg
- Total Carbohydrate - 25.3 g
- Dietary Fiber - 3.5 g
- Sugars - 15.1 g
- Protein - 2.6 g
- Calcium - 87.8 mg
- Iron - 1 mg
- Vitamin C - 45.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a food processor chop the cabbage into small pieces (should look like about the size of confetti) or shred the cabbage.
Step 2
Transfer to a large bowl.
Step 3
With a fine shredder, shred the peeled carrots, then hand-squeeze to remove as much moisture as possible; add to the bowl.
Step 4
Chop the green onion finely; add to the cabbage/carrot mixture along with the celery seed.
Step 5
Mix the three veggies all together with a wooden spoon.
Step 6
For the dressing; in a bowl whisk together all the dressing ingredients starting with the lower amounts then adding in and adjusting to suit taste but using 1/3 cup plus 2 tablespoons sugar.
Step 7
Pour over the veggies in the bowl, and mix well to combine.
Step 8
Store covered in the refrigerator for at least 8 hours or overnight (overnight is better) to blend flavors.
Tips
No special items needed.
59 Reviews
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