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.
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As discussed in the other reviews, the slaw needed the drfessing doubled. Even then, it was dry and flavourless. The celery root was chewy and borderline inedible. I won't make this recipe again.
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.
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