This slightly sweet, summer barbecue staple is the perfect balance of crunchy, tangy and mayonaisy. Perfect with grilled meats, or enjoy on it’s own or as a topping on your favorite sandwich.
- 1 cup mayonnaise
- 1 cup Oakhurst Buttermilk
- 1/3 cup sugar
- ¼ cup cider vinegar
- 1 tsp salt
- 2 ½ cups finely shredded cabbage
- 1 cup shredded carrots
- Pepper to taste
In a large bowl, combine mayonnaise, buttermilk, sugar, vinegar and salt.
Toss the cabbage and carrots into dressing, mix well (can use your hands or fork).
Add pepper to taste (optional).
Refrigerate for one hour before serving, may also refrigerate overnight.