I typically make cole slaw every time I make barbeque. This has been my go to recipe every time.
1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon celery seed
2 tablespoons minced onion
1 head of cabbage, finely chopped
2-3 carrots, shredded
1. Shred or chop cabbage
2. Combine the mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, pepper, celery seed in a large bowl and mix until smooth
3. Add the cabbage and onion, and mix well
4. Cover and refrigerate for at least 2 hours before serving
5. Add carrots before serving and mix well. Adding carrots earlier usually turns the cole slaw orange.
I’ve made it so many times now that I don’t even come close to measuring out everything any more, and more often than not, I usually forget something like lemon juice or pepper, but that’s the fun of making a recipe your own. Interesting variations are using purple cabbage, or 1/2 a head of green and 1/2 a head of purple, or adding a bit of ground red pepper to the mix.