Summer Coleslaw

I enjoy a good coleslaw in the summertime with a backyard barbecue.  I was especially fond of Kentucky Fried Chicken's coleslaw.  Oftentimes, it's a hit and miss with most being too much mayonnaise.  There are so many different recipes floating around and I found what works for me - a little extra vinegar and buttermilk are key to finding that flavor that I prefer.

{Print Recipe}

INGREDIENTS:

• ½ cup mayonnaise
• ½ cup buttermilk
• ¼ cup sugar
• 2½ tablespoons white vinegar
• 2 tablespoons lemon juice
  
• 1 teaspoon salt
• ½ teaspoon pepper

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• 8 cups finely chopped cabbage *
  
• 2 cups carrots, finely chopped *
  
• 3 tablespoons grated/finely chopped onion

Optional:  Some like to add raisins ...about ½ cup.  {I'm not a raisin fan.}

 DIRECTIONS: 

*Note:  I use food processor to finely mince onion and chop cabbage and carrots.  OR buy packaged  cabbage coleslaw shredded (about 8-10 cups) and add in the finely chopped onions.

Mix the first 7 ingredients until combined to make the dressing.  In a large bowl, add cabbage, carrots, and onion.  Pour dressing into bowl and toss until evenly coated.  Cover and refrigerate for at least 4 hours.  I personally like to make this the day before I plan to serve.