Buttermilk Slaw
This tangy slaw is everything I want piled on a shredded meat sandwich with a drizzle of BBQ sauce. I almost always have a bag of organic coleslaw mix in the fridge for just such a purpose. I’m of the “slaw should be as sweet as it is tangy” camp, just like my dear old grandpa was.
Ingredients:
Makes 8 servings
half a head of green cabbage, finely chopped
¼ cup whole milk or butter milk
¼ cup greek yogurt
1 tablespoon sugar
1 teaspoon apple cider vinegar
salt to taste
Directions:
In a large bowl mix all the ingredients together well. Let it sit for at least 15 minutes to let the flavors mingle!
