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- 1/2 x large green cabbage
- 1/2 x large purple cabbage
- 3 x spring onions
- 2 x carrots
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 3 Tbls mayo
- 2 Tbls dijion mustard
Chop the cabbages into long thin ribbons. Chop the spring onions finely. Use a vegetable peeler or a mandoline to shred the carrots into long thin ribbons. Place all of the vegetables in a large bowl.
Place the buttermilk, the sour cream, the mayo and the mustard into a bowl and stir to mix well. Add a pinch of salt and some cracked pepper to taste.
(You can cut the vegetables and make the dressing up to 24 hours in advance, but do not combine the two until 30 minutes before you’re ready to serve the coleslaw or it will get soggy.)
Pour the dressing over the vegetables and toss well to combine. Serve cold or at room temperature.