Jessica's Coleslaw
Culinary historian and cookbook author Jessica B. Harris shares this classic coleslaw recipe, made with green and red cabbage, cider vinegar and a splash of tangy buttermilk. A bit of sugar balances the vinegar's acid, but adjust the sweetness to your preference. Serve it with fried fish, sandwiches, burgers or any other picnic or BBQ fare.
Source: EatingWell.com, June 2020
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Recipe Summary
Ingredients
Directions
Tips
To make ahead: Shred cabbage and prepare dressing up to 2 days ahead and refrigerate separately. Cover and refrigerate coleslaw for up to 2 days; drain any excess liquid, if necessary, before serving.
Nutrition Facts
Serving Size: 3/4 cup
Per Serving:
102 calories; protein 1.4g; carbohydrates 6.2g; dietary fiber 2.4g; sugars 3.5g; fat 8.4g; saturated fat 1.4g; cholesterol 4.8mg; vitamin a iu 177.1IU; vitamin c 37.2mg; folate 40.9mcg; calcium 42.5mg; iron 0.5mg; magnesium 12.5mg; potassium 177.5mg; sodium 206.3mg.
