Making homemade coleslaw is actually a lot of fun and when you get to see the look and everyone’s face when they try it, the reward is priceless! I mean, coleslaw is never the main dish, but it’s a main side-dish at most picnics, barbecues, pot lucks, or anywhere groups of people are enjoying great food. And this recipe for Mom’s coleslaw always gets that awesome response from everyone who tries it.
The key to this delicious coleslaw recipe is the tangy flavor from the buttermilk and vinegar and the fresh ground black pepper. It’s creamy, zesty, crisp, and the perfect recipe to make for your next gathering. We’ve all loved this one for years.
You’ll want to make sure you give yourself enough time when making coleslaw. It’s always best to make the night before so that it can chill in the refrigerator overnight and all the flavors come together nicely. You also don’t want the slaw to be drowning in the dressing. So depending on the size of the cabbage head you use, add the dressing accordingly.
- 1 head of cabbage
- 3 carrots (medium size)
- ¾ cup mayonnaise
- ¼ cup cider vinegar
- 1 tablespoon sugar
- 1 teaspoon fresh ground black pepper
