Creamy Summer Coleslaw

I know things have been slow around here since I returned from my trip, but I've been taking advantage of the gorgeous weather we've been having. I have a hard time spending my time in the kitchen slaving over a hot stove when I could be outside eating popsicles and running through the sprinkler with my son. What can I say, even at the ripe old age of 31 I'm still a kid at heart. Besides, who doesn't love a good popsicle on a hot summer day? Hopefully over the next week or so I can catch up, I have some wonderful summertime recipes to share with you and today's recipe just happens to be one of them.

I tend to make a ton of coleslaw this time of year, it's my go-to side whenever we're invited to a summer pot luck or have a backyard BBQ. This version has the perfect balance of sweet, tangy, and crunchy making it a favorite with all of our friends. If you're looking for something quick and easy to throw together then this is your dish. It comes together in a snap, but keep in mind that it is best when refrigerated overnight. 

Coleslaw.jpg

Coleslaw
makes approximately 6 servings

1 16oz package classic coleslaw mix
¼ small yellow onion, finely minced
¼ cup white sugar
½ cup buttermilk
½ cup mayonnaise
1 Tablespoon rice vinegar
1 Tablespoon lemon juice
½ teaspoon kosher salt
fresh ground black pepper, to taste

Directions

  • In a large bowl combine sugar, buttermilk, mayonnaise, rice vinegar, lemon juice, kosher salt, and pepper. Blend until smooth and set aside.
  • Finely mince the onion before adding it to the coleslaw mix. Top with dressing and stir well to combine.
  • Coleslaw is best when made in advance so the flavors of the dressing have time to blend together so make sure to refrigerate this dish overnight.