Yield: Yields 5 to 6 cups.
This version of cole slaw is versatile—it can be served as a salad, a side, or a condiment. It’s especially good with steak.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I was looking to make a cole slaw that was less "creamy" then the many different slaw recipes that I have made in the past. This has way to much bite to it. Not one of my guest liked it. I did add more buttermilk to what was left and it did help, but I will not make this again.
Did not care for this recipe at all. The small amount of garlic permeated the slaw to the extreme. With all of the work already put into the slaw, I salvaged it by mixing another 1/2 to 3/4 cup of the buttermilk with a tablespoon of powdered sugar to cream it up and cut the garlic taste. Would not make this recipe again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.