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Dinner · American · Project

Coleslaw

This is a coleslaw recipe that I got from a chili restaurant in my neighborhood that closed down a few years ago. This recipe makes more dressing than…

Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.

Ingredients serves 8

  • ¾ cupmayonnaisecheck the label: may contain soy
  • ½ cupbuttermilk
  • 3 tbsplemon juice
  • 3 tbspapple cider vinegarcheck the label: may contain gluten
  • 4 tbspdistilled vinegarcheck the label: may contain gluten
  • ⅓ cupolive oil
  • ¼ cupgranulated sugar
  • 1½ tspkosher salt
  • 1 tspground black pepper
  • 1 tspcelery seeds
  • ½ tsponion powder
  • ¼ tspgranulated garlic
  • ¼ tspmustard powdercheck the label: may contain gluten
  • 1 largehead of green cabbage
  • 1 largecarrot

Method one step at a time, with timers in the app

  1. Finely shred, rinse, and drain the carrot
  2. Finely shred the cabbage (use a food processor if possible)
  3. Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, distilled vinegar, olive oil, and sugar
  4. Add the salt, pepper, celery seeds, onion powder, and granulated garlic, and combine well
  5. Combine the shredded cabbage and carrot in a separate bowl
  6. Slowly add the dressing until it lightly coats the vegetables, and toss well. Add more dressing until it tastes good
  7. Refrigerate for at least an hour before serving

Allergens, with the fine print read

Original recipe by declan-cash, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.