Recipe: The Colonel’s Buttermilk Slaw

Buttermilk Slaw after the Colonel

Buttermilk Slaw after the Colonel

The version sold in the fried chicken stores is too sweet for my taste so I’ve dialed back the sugar; the original/copycat recipe can be found here. Out of laziness I’ve scaled the ingredients for a 14-ounce bag of prepared supermarket cole slaw mix; double measurements if using a full head of shredded or chopped cabbage. 6-8 servings.

14-oz bag shredded cole slaw mix
1 T sugar
¼ t Kosher salt
1/8 t black pepper
¼ c mayonnaise
2 T buttermilk
2 T whole milk*
2 1/2 t white vinegar
2 ½ t lemon juice

Method: Mix dressing ingredients in a serving bowl and stir till sugar is dissolved. Add cole slaw mix and mix well. Refrigerate at least 2 hours before serving.

* You can use low-fat milk if that’s what you have and add a bit of extra mayo.

About omaxwell

Ad writer, food blogger, general PITA. Likes hoppy IPA, brisket with smoke ring. Dislikes fried taro balls.
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