Upgrade Your Coleslaw With A Little Help From Buttermilk
Coleslaw is not only one of the best side dishes out there, it also makes a great addition to sandwiches, tacos, and more. Because of its versatility, it's a good idea to have a tasty coleslaw recipe on hand — especially if you're a major coleslaw fan — so that you can whip up a batch at a moment's notice.
After you've found your go-to coleslaw recipe, you need to know about this one trick to make it even better: adding buttermilk. Adding just two or three tablespoons of buttermilk to your coleslaw can do wonders to the taste — it'll make the slaw super creamy and will bring in an irresistible tanginess that will bring your coleslaw together. Not only does it take your coleslaw to the next level, it's also one of the best ways to use up leftover buttermilk — although, after giving buttermilk-infused coleslaw a try, you may start buying it specifically for that purpose.
Read more: 23 Types Of Potatoes And When To Use Them
Coleslaw Recipes That Could Use A Splash Of Buttermilk
Really, if you like creaminess, then you'll enjoy the addition of buttermilk to any coleslaw recipe. A basic coleslaw recipe, for example, usually consists of cabbage and carrots, as well as a mayonnaise and vinegar-based dressing. Adding buttermilk to this simple coleslaw truly transforms it, making it taste far from basic or straightforward.
Our recipe for grilled cabbage and mango slaw is delicious as is, but it isn't exactly creamy because the dressing is oil-based, so adding in a bit of buttermilk will give it the creaminess that you may be craving. Or, you can look to our recipe for a creamy tangy apple slaw — this coleslaw gets its creaminess from blue cheese, which can be an acquired taste. If you're not a blue cheese fan, you can still enjoy this apple-based slaw — just take out the blue cheese and add in the buttermilk to make sure that the creamy factor stays intact. Or, if you want it extra creamy and you're a fan of blue cheese, you can include both ingredients.
Read the original article on Tasting Table.
