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.
Portrait of Jessica B. Harris with a stack of books
Source: EatingWell.com, June 2020
Recipe Summary test
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.
