Ingredients
12
12 servings
- •1 head cabbage, cored and coarsely chopped
- •1 carrot, grated
- •1 sweet onion, minced
- •3 green onions, minced
- •1 dill pickle, minced
- •1 cup mayonnaise
- •2 cups buttermilk
- •2 tablespoons dill pickle juice
- •2 tablespoons vinegar
- •2 tablespoons prepared yellow mustard
- •0.5 cup white sugar
- •1 pinch cayenne pepper
- •1 teaspoon salt, divided
- •1 clove garlic
Instructions
- In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
- In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.
Nutritional Facts
Per 12 servings
- Calories: 215
- Carbohydrate: 19g
- Fat: 15g
- Fiber: 3g
- Protein: 3g
- Sugar: 15g
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