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Off Topic TN Forums
Cooking Forum
I need a creamy cole slaw recipe
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<blockquote data-quote="Anonymous" data-source="post: 1961323"><p>Here is my favorite one.. Don't know if you know this or not but if you take your shredded cabbage and put it in a Colander and salt it up and leave it sit overnight it will drain a lot of water out of it..That way it won't get watery if you leave it sit for a day or so..will stay nice and creamy!</p><p></p><p>Creamy Buttermilk Coleslaw </p><p></p><p>Serves 4</p><p></p><p></p><p></p><p>1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)</p><p>table salt</p><p>1 medium carrot, shredded on box grater</p><p>� cup buttermilk</p><p>2 tablespoons mayonnaise</p><p>2 tablespoons sour cream</p><p>1 small shallot, minced (about 2 tablespoons)</p><p>2 tablespoons minced fresh parsley leaves</p><p>� teaspoon cider vinegar</p><p>� teaspoon granulated sugar</p><p>� teaspoon Dijon mustard</p><p>1/8 teaspoon ground black pepper</p><p>1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.</p><p></p><p>2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)</p></blockquote><p></p>
[QUOTE="Anonymous, post: 1961323"] Here is my favorite one.. Don't know if you know this or not but if you take your shredded cabbage and put it in a Colander and salt it up and leave it sit overnight it will drain a lot of water out of it..That way it won't get watery if you leave it sit for a day or so..will stay nice and creamy! Creamy Buttermilk Coleslaw Serves 4 1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups) table salt 1 medium carrot, shredded on box grater � cup buttermilk 2 tablespoons mayonnaise 2 tablespoons sour cream 1 small shallot, minced (about 2 tablespoons) 2 tablespoons minced fresh parsley leaves � teaspoon cider vinegar � teaspoon granulated sugar � teaspoon Dijon mustard 1/8 teaspoon ground black pepper 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl. 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.) [/QUOTE]
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Cooking Forum
I need a creamy cole slaw recipe
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