I wanted to have coleslaw along with my slow cooker barbecue chicken. I found this recipe posted by Marsha at Clouse Cousins Cookin. It’s called Grandma’s Famous Coleslaw. Marsha used the coleslaw on a barbecue pork sandwich, so you could always put it on the slow cooker barbecue chicken. However, I just served it on the side.
Now I purchase a bag of that pre-made coleslaw mix in the bag. It’s already got your cabbage, purple cabbage, and carrots. For some reason the original recipe had 1/8 cup carrot listed in there twice. So I just did 4 1/4 cups of the ready to use coleslaw mix. The only think I would change in this recipe is the amount of sugar. I like my coleslaw to be sweet. Next time I’m going to up the sugar to 1/3 cup. This made just enough for my family of 5 to each have an approximate 1/2 cup serving.
If you don’t have buttermilk on hand, you can make sour milk to use in it’s place. Put one tablespoon vinegar or lemon juice (I always do vinegar) in a one cup measure. Then fill the measuring cup up to 1 cup with milk, stir and let sit 5 minutes. That’s it. Obviously, if you don’t need 1 cup of buttermilk, just reduce the amount of vinegar to the amount of milk accordingly.
Stay tuned for tomorrow when I share a yummy breakfast recipe I made over the weekend. It’s another great recipe to add to you fall recipe collection.
- WHITE VINEGAR
- LEMON JUICE
- 4 cup cabbage, finely chopped (I used 4 1/4 cups of the bagged ready to use coleslaw mix)
- 1/8 cup carrot, shredded
- ¼ tsp salt
- 1/6 cup sugar (Next time I’m doing 1/3 cup sugar)
- 1/8 cup milk
- ¼ cup mayonnaise
- 1/8 cup buttermilk (I just made sour milk with milk and vinegar)
- ¾ Tbsp white vinegar
- 1 ¼ Tbsp lemon juice
- 1/16 tsp pepper
- Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and juice. Beat until smooth. Add cabbage and carrot. Let flavors blend at least 2 hours. Makes 5 servings.