For Friday dinners, my mother made coleslaw to go with our fish. It’s still a family tradition, and the tangy dressing even works on a tossed salad. —Cynthia McDowell, Banning, California
Ingredients
- 1/2 medium head cabbage (about 1-1/4 pounds)
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped sweet red or green pepper
- 1/3 cup finely chopped sweet onion
- dressing:
- 1/2 cup mayonnaise
- 1/4 cup sugar
- 1/4 cup 2% milk
- 1/4 cup buttermilk
- 2 teaspoons white vinegar
- 1/4 teaspoon hot pepper sauce
- Dash pepper
Directions
- Cut cabbage into 1-1/2- to 2-in. pieces. Place half of the cabbage in a food processor; pulse until chopped. Transfer to a large bowl; repeat with remaining cabbage.
- Add remaining vegetables to cabbage. In a small bowl, whisk dressing ingredients until blended. Pour over coleslaw and toss to coat. Refrigerate until serving.
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