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Cream Buttermilk Coleslaw Recipe

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This recipe for Cream Buttermilk Coleslaw, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium head green cabbage, cored and chopped fine
2 large carrots, peeled and shredded on box grater
Salt
2/3 cup buttermilk
1/2 cup mayonnaise
1/4 cup sour cream
8 scallions, chopped fine
2 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper

Directions:
Directions:
1. Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage and carrots under cold water, drain, dry well with paper towels, and transfer to large bowl.
2. Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasonings and serve.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
I got this recipe from Cook's Country. 07/19/08 This coleslaw is excellent.

 

 

 

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