Mom’s Chopped Coleslaw
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.
For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California
Ingredients
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1/2 medium head cabbage (about 1-1/4 pounds)
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1/2 cup finely chopped celery
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1/2 cup finely chopped sweet red or green pepper
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1/3 cup finely chopped sweet onion
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DRESSING:
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1/2 cup mayonnaise
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1/4 cup sugar
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1/4 cup 2% milk
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1/4 cup buttermilk
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2 teaspoons white vinegar
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1/4 teaspoon hot pepper sauce
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Dash pepper
Directions
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1.
Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage.
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2.
Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 203 calories, 15g fat (2g saturated fat), 8mg cholesterol, 147mg sodium, 16g carbohydrate (13g sugars, 2g fiber), 2g protein.
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