Creamy buttermilk coleslaw from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • MsMonsoon on April 23, 2024

    Delicious — didn't want to stop eating it. I didn’t do the salting technique but will try next time. Reminder to self: do not shred the cabbage too thin (don’t use grating disc, only slicing), or do it by hand.

  • pandasaurusrex on February 09, 2019

    This was delicious, light and refreshing. A go-to recipe. Made it to go on top of pulled pork sandwiches for Super Bowl and everyone especially raved about this coleslaw.

  • macfadden on September 23, 2016

    Very nice. I found it tangier and tastier on the second day.

  • Rinshin on February 18, 2015

    I also liked the idea of salting and wilting the cabbage for making coleslaw. This prevents over soggy coleslaw. Excellent taste and easy to make.

  • sturlington on March 26, 2013

    This is a restaurant-style coleslaw that goes well with burgers. I like the technique of wilting the cabbage first by salting it. Lighter than it seems and very yummy. I substituted plain yogurt for the sour cream.

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