I’ve been eating coleslaw since I was a kid, but for most of my life it was nothing more than a condiment for my Carolina barbecue. It wasn’t until college that I started appreciating it as a side in its own right.
Funny enough, the place that first turned me onto eating coleslaw solo was Long John Silvers (and I am not a fan of fried fast food seafood). But my husband (then just my boyfriend) had a thing for their popcorn shrimp and usually discarded the coleslaw that came with it. Thus began my love affair with this tasty summer side.
Over the years, I’ve had terrible coleslaw that tasted like cabbage and mayo and really, really exceptional recipes with just the right amount of creamy tanginess (if that’s even a word). This one is now my go-to for making classic southern coleslaw at home. Hope you enjoy!
1 family-size bag coleslaw cabbage mix (I get the tricolor one with carrots)
2 tbsp diced onion
1/3 cup granulated sugar
½ tsp salt
1/8 tsp pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 ½ tbsp white vinegar
2 ½ tbsp fresh-squeezed lemon juice
1. Pour coleslaw mix into large bowl and add onions.
2. In a separate small bowl, whisk together the remaining ingredients.
3. Pour over coleslaw mix and stir well.
4. Cover and refrigerate several hours or overnight before serving.