Buttermilk coleslaw with scallions and cilantro from The New Best Recipe, All-New Edition with 1,000 Recipes (page 98) by Cook's Illustrated Magazine

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Notes about this recipe

  • Rinshin on December 06, 2019

    Subtle taste unlike sweeter mayo-rich coleslaw. Used a knife to finely slice cabbage instead of using a shredder/grater. Needed more acid and added a small amount of rice wine vinegar. Like the idea of pre-salting the cabbage with salt for an hour to remove excess liquid. Cilantro is out of season in my garden and was not used. I think cilantro would really add to the taste though. Instead of sour cream, Greek yogurt was added along with mayo and buttermilk. Ok coleslaw recipe

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