Ingredients
cup buttermilk
The amount of buttermilk specified in this recipe, one cup, is a common measurement for a variety of slaw recipes.
To provide some context, when we refer to “1 cup” of buttermilk in the United States, it’s essential to understand that this unit of measurement applies to the US customary system. This measurement typically corresponds to 240 milliliters (mL) or eight fluid ounces (fl oz). However, if you’re working with metric units, a more precise equivalent for one cup would be approximately 235 mL or 7.9 fl oz.
When measuring buttermilk, it’s crucial to use the correct type of container and method to ensure accuracy. For example, if using a glass measuring cup, place the measuring device on a flat surface and level it carefully to avoid any spillage during pouring.
In general, the acidity and consistency of buttermilk are essential factors in achieving the desired texture for coleslaw. However, if you don’t have access to fresh buttermilk or prefer an alternative, you can use plain Greek yogurt as a substitute in a pinch. Keep in mind that this substitution may alter the flavor slightly.
tablespoons apple cider vinegar or lemon juice
The _ingredients_ list for a delicious buttermilk coleslaw recipe typically includes a combination of crunchy vegetables, tangy dressing ingredients, and a few secret elements to elevate the flavor.
For a classic buttermilk coleslaw, you’ll need the following key ingredients:
2 cups of shredded cabbage (either green or red, or a combination of both)
1 cup of grated carrots
1/4 cup of _mayonnaise_ (or to taste)
2 tablespoons apple cider vinegar (or lemon juice) – this will add a tangy, slightly sweet flavor to the slaw
1 tablespoon sugar (or honey)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley or dill weed (optional)
Now, let’s talk about the _acidity_ of the slaw. Apple cider vinegar and lemon juice are both popular choices for adding a tangy flavor to the coleslaw.
Apple cider vinegar, in particular, is a great choice because it has a rich, slightly sweet flavor that complements the earthy taste of cabbage.
You can use either one or a combination of both _acids_ in your slaw recipe. If you prefer a stronger acid flavor, start with 1 tablespoon of apple cider vinegar and adjust to taste.
1/4 cup mayonnaise (reduced-fat option, USDA)
The key to a creamy and tangy coleslaw lies in its ingredients, particularly when it comes to mayonnaise. In this recipe for buttermilk coleslaw, we recommend using 1/4 cup of reduced-fat mayonnaise certified by the USDA (United States Department of Agriculture).
Why Choose Reduced-Fat Mayonnaise?
Reduced-fat mayonnaise is an excellent option for this recipe because it provides a similar creamy texture to regular mayonnaise but with fewer calories and less fat. The USDA certification ensures that the product meets certain standards of nutritional content, making it a healthier alternative.
Benefits of Using Reduced-Fat Mayonnaise in Coleslaw
- Lower calorie count: By using reduced-fat mayonnaise, you can reduce the overall calorie count of your coleslaw without compromising on flavor or texture.
- Fewer calories from fat: Reduced-fat mayonnaise contains fewer calories from fat, making it an excellent option for those watching their diet.
- Same creamy texture: Despite having fewer calories and less fat, reduced-fat mayonnaise still provides a rich and creamy texture that complements the other ingredients in your coleslaw.
Tips for Choosing the Right Reduced-Fat Mayonnaise
When selecting a reduced-fat mayonnaise for this recipe, keep the following tips in mind:
- Check the ingredient list: Ensure that the product only contains egg yolks, oil, vinegar or lemon juice, salt, and any additional flavorings. Some products may contain added sugars or preservatives.
- Avoid brands with artificial ingredients: Opt for brands that use natural preservatives and avoid artificial flavor enhancers or coloring agents.
Using 1/4 Cup of Reduced-Fat Mayonnaise in Buttermilk Coleslaw Recipe
In this recipe, the 1/4 cup of reduced-fat mayonnaise serves as a binder and adds creaminess to the coleslaw. You can adjust the amount to your liking, but keep in mind that too little mayonnaise will result in a slightly dry coleslaw.
Conclusion
The key to creating a delicious and refreshing buttermilk coleslaw lies in its ingredients, particularly when it comes to the use of reduced-fat mayonnaise. By choosing a high-quality product certified by the USDA and using it in moderation, you can create a creamy and tangy coleslaw that’s perfect for any occasion.
1 tablespoon Dijon mustard
Dijon mustard is a key ingredient in many recipes, and in this case, it’s used to add a tangy flavor to the buttermilk coleslaw.
To make 1 tablespoon of Dijon mustard, you can follow these steps:
- Select a high-quality Dijon mustard that is made from brown or white mustard seeds.
- Check the ingredients label to ensure it doesn’t contain any added sugars or preservatives.
The typical ingredients in Dijon mustard include:
- Brown or white mustard seeds, which provide a tangy and slightly spicy flavor.
- Vinegar, such as white wine vinegar or apple cider vinegar, which adds a sour taste and helps to preserve the mustard.
- Water, which is added to thin out the paste and create a more spreadable consistency.
- Spices, such as salt and turmeric, which enhance the flavor and color of the mustard.
Dijon mustard is a versatile ingredient that can be used in a variety of dishes beyond buttermilk coleslaw. It’s commonly used as a marinade for meats, a spread on sandwiches, or as an ingredient in salad dressings.
1 teaspoon ground black pepper
The inclusion of 1 teaspoon ground black pepper in this Buttermilk Coleslaw Recipe is a crucial element that not only enhances the flavor but also plays a significant role in balancing the other ingredients. Ground black pepper, derived from the peppercorn fruit of the Piper nigrum plant, contains piperine as its primary bioactive compound.
Piperine is known for its potent antioxidant properties and ability to improve nutrient absorption in the body. It has been used historically in traditional medicine systems for its various health benefits, including anti-inflammatory and antimicrobial properties. In cooking, black pepper serves as a spice that adds depth and warmth to dishes without overpowering other flavors.
When used in the Buttermilk Coleslaw Recipe, 1 teaspoon of ground black pepper contributes significantly to the overall flavor profile. It pairs well with the coolness of the mayonnaise and buttermilk, and its slight spiciness complements the sweetness of the carrots and onions. This balance is crucial for creating a harmonious taste experience that will leave anyone who tries it wanting more.
Interestingly, black pepper can also serve as an antacids in small amounts due to its ability to neutralize stomach acid. While not directly related to the taste, this property highlights another reason why using 1 teaspoon of ground black pepper is important: it ensures that every bite is not only delicious but also beneficial for digestion.
1/2 teaspoon salt
To make our Buttermilk Coleslaw, we need to pay attention to the ingredients, especially when it comes to salt content. A crucial ingredient in this recipe is salt. It’s not just about sprinkling some salt; you want to get it right.
We’re looking at 1/2 teaspoon of salt here. Now, let’s break down what that means:
- Salt is a seasoning used to bring out the flavors in other ingredients and to balance the taste of your dish.
- In the context of this recipe, 1/2 teaspoon salt might seem like a small amount, but it plays a significant role in enhancing the flavor profile of your coleslaw.
- The type of salt you use can affect the taste. For instance, using kosher salt or sea salt might give you a slightly different flavor compared to regular table salt.
- You may be wondering why you only need 1/2 teaspoon of salt. The reason is that other ingredients in your coleslaw, such as the cabbage, carrots, and buttermilk, already contribute to its flavor.
- Using too much salt can make your coleslaw taste overly salty. It’s always better to start with a small amount and adjust to taste.
Now that we’ve covered the importance of salt in this recipe, it’s time to talk about how to incorporate 1/2 teaspoon of salt into your Buttermilk Coleslaw:
- Mix the cabbage, carrots, and any other desired ingredients together in a bowl.
- Add the buttermilk and gently mix until all the vegetables are coated with it.
- Add the 1/2 teaspoon of salt to the mixture, then continue to stir until well combined.
- Taste your coleslaw and adjust the salt level as needed. If you find it too salty, add a bit more buttermilk. If it’s not salty enough for your taste, sprinkle a pinch of salt over it.
- Cover the bowl with plastic wrap or aluminum foil and refrigerate your coleslaw for at least 30 minutes before serving.
That’s it! With these steps, you’ll have perfectly seasoned Buttermilk Coleslaw using just the right amount of salt. Enjoy!
2 cups shredded cabbage (look for red and green varieties from the Produce Guide)
When it comes to making buttermilk coleslaw, one of the most essential ingredients is shredded cabbage. Specifically, you will need 2 cups of this crunchy and nutritious veggie.
To get the best results, look for a mix of red and green varieties of cabbage from your local grocery store or farmers’ market. This color combination will add not only visual appeal to your coleslaw but also varying levels of sweetness and crunchiness to each bite.
Make sure to choose cabbage with tightly packed leaves, as these will be easier to shred and retain their texture better during the cooking process. Avoid selecting cabbages with wilted or damaged leaves, as they can impart a bitter flavor to your coleslaw.
The 2 cups of shredded cabbage you’ll need for this recipe may seem like a lot, but trust us – it’s essential to have enough to balance out the tanginess and creaminess of the dressing. You want each bite to be a perfect harmony of textures and flavors.
When shopping for cabbage, consider using a mandoline or a food processor with a shredding attachment to make quick work of this task. Simply feed the cabbage leaves through the machine or run them under the blade of your mandoline to get perfectly uniform shreds.
Remember, when working with shredded cabbage, it’s essential to handle it gently to avoid compacting or bruising the delicate florets. This can result in a less-than-desirable texture and flavor in your finished coleslaw.
Finally, make sure to store any leftover shredded cabbage in an airtight container in the refrigerator to keep it fresh for future use. You can also freeze it for up to 3 months if you plan to use it later – simply thaw it overnight in the fridge before using.
Tips and Variations
Add a sweet twist with 1-2 tablespoons honey or maple syrup, recommended by chefs in “The Oxford Companion to American Food and Drink.”
The art of creating a delicious Buttermilk Coleslaw lies not only in its creamy texture and tangy flavor, but also in the various tips and twists that can elevate this classic recipe.
One such twist is to add a touch of sweetness with 1-2 tablespoons of Honey or Maple Syrup, as recommended by chefs in “The Oxford Companion to American Food and Drink.” This subtle addition balances out the acidity of the buttermilk and adds depth to the flavor profile.
For a refreshing summer twist, try adding some diced Cucumbers or Jalapeños to the slaw. The cooling effect of the cucumbers will complement the spiciness of the jalapeños, creating a harmonious balance of flavors.
To make this recipe more substantial and filling, add some diced Bacon or Cheddar Cheese. The smokiness of the bacon will pair perfectly with the tanginess of the buttermilk, while the cheddar cheese will add a rich and creamy texture.
For a vegan alternative, substitute the Buttermilk with a non-dairy milk such as almond or soy milk. You can also use a vegan yogurt to give it a similar creaminess.
Incorporating some chopped fresh herbs like parsley, dill, or cilantro will not only add flavor but also texture and visual appeal to the slaw. Simply sprinkle them on top of the coleslaw before serving.
Finally, for an extra crunchy texture, try adding some toasted Nuts such as almonds or walnuts. The crunchiness will provide a nice contrast to the creamy buttermilk and soft cabbage.
Replace buttermilk with 1 cup of sour cream for a tangier slaw.
To give this classic Buttermilk Coleslaw Recipe a unique twist, you can replace buttermilk with 1 cup of sour cream for an added tanginess.
This variation is perfect for those who prefer a slightly sweeter and more indulgent slaw without sacrificing the signature crunch and flavor of traditional coleslaw.
The acidity in the sour cream will still provide a nice balance to the richness of the mayonnaise, but it will give your slaw an unmistakable pungency that’s sure to please adventurous palates.
This substitution works well because both buttermilk and sour cream have a similar texture and moisture level, so you won’t notice any significant changes in the slaw’s consistency.
Keep in mind that using sour cream will increase the calorie count of your coleslaw slightly, but it’s still a relatively healthy option compared to many other creamy condiments.
To get the best results from this variation, be sure to use full-fat sour cream for the most intense flavor and texture. You can also experiment with different types of milk or yogurt if you prefer a lighter version of this slaw.
As always, taste and adjust as needed – and don’t be afraid to add your own favorite ingredients or seasonings to make this recipe truly yours!
Cooking and Serving
Combine the shredded cabbage and remaining ingredients in a large bowl, whisking until well coated.
Cooking and serving the perfect buttermilk coleslaw recipe requires attention to detail and a clear understanding of the steps involved. Here’s a detailed guide on how to combine the shredded cabbage and remaining ingredients in a large bowl:
Step 1: Prepare the Cabbage
To start, you’ll need to prepare the cabbage by shredding it into fine, thin strips. You can use a food processor or a sharp knife to achieve this texture.
The Key Ingredients
Here’s what you’ll need for this recipe:
- Cabbage: 1 large head of green or red cabbage, shredded into thin strips (about 4 cups)
- Mayonnaise: 1/2 cup mayonnaise (Duke’s is a classic choice for coleslaw)
- Buttermilk: 1/2 cup buttermilk, shaken well before adding to the slaw
- Honey or Sugar: 2 tablespoons honey or granulated sugar (adjust to taste)
- Vinegar: 1 tablespoon apple cider vinegar or white wine vinegar (optional)
- Salt and Pepper: To taste, about 1/4 teaspoon each
- Fresh Herbs: Chopped fresh parsley, dill, or chives (about 1 tablespoon), optional but delicious for added flavor and color
Step 2: Combine the Ingredients
In a large bowl, combine the shredded cabbage with:
- Mayonnaise: Spread or drizzle mayonnaise evenly over the cabbage.
- Buttermilk: Pour buttermilk gently over the slaw mixture and whisk until coated.
- Honey or Sugar: Add honey or sugar to balance out the flavor, stirring gently until combined.
- Vinegar (optional): If using, add vinegar and stir well to coat the cabbage evenly.
Season with Salt and Pepper
Add salt and pepper to taste. Start with a pinch of each, then adjust as needed until you reach your desired flavor balance.
Folding in Fresh Herbs (optional)
If using fresh herbs like parsley, dill, or chives, gently fold them into the slaw mixture for added color and flavor.
Serve Immediately
Cover the bowl with plastic wrap or a lid to keep the slaw chilled. Serve immediately at room temperature or straight from the refrigerator. The coleslaw is best enjoyed fresh, but it can be refrigerated for up to 24 hours without significant loss of flavor.
Chill in the refrigerator for at least 30 minutes before serving.
- Cooking and serving a delicious meal can be a rewarding experience, but it requires careful planning and attention to detail.
- For instance, when it comes to preparing a side dish like coleslaw, it’s essential to consider the best way to chill it in the refrigerator before serving.
- The recipe you’re using might specify a specific chilling time, such as at least 30 minutes, but why is this step so crucial?
- Chilling your coleslaw helps to allow the flavors to meld together and intensify, which can make a significant difference in the overall taste and texture of the dish.
- Additionally, chilling the coleslaw will help to firm up any liquid components, making it easier to serve and reducing the risk of it becoming soggy or watery.
- In the context of our Buttermilk Coleslaw Recipe, chilling for at least 30 minutes before serving allows the creamy buttermilk dressing to thicken and coat the shredded cabbage and carrots evenly.
- This ensures that every bite is a perfect balance of crunch, flavor, and creaminess, making it a delightful accompaniment to grilled meats or as a standalone side dish.
- So, take your time and let your coleslaw chill in the refrigerator for at least 30 minutes before serving. It will be well worth the wait!
- With patience and attention to detail, you’ll be rewarded with a delicious and refreshing side dish that’s sure to impress your family and friends.
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