The final side dish that The Weekend Chef made with our “Blackened” Catfish and Buttermilk Hush Puppies was this Buttermilk Coleslaw. As the warmer weather is slowly arriving, it will soon be time for barbecues. Coleslaw is a barbecue must-have and this recipe here is what I consider a “classic” coleslaw. While we’ve made plenty of different coleslaws, sometimes simple is better. The buttermilk in this recipe gives the slightest tang to the dish. I wasn’t sure if the kids liked coleslaw, but both had seconds of this. 1 reduced the mayonnaise by half because we prefer not to have drippy coleslaw.
Recipe adapted from allrecipes.com courtesy of TCSTEFFEY
1/2 cup mayonnaise
1/2 cup buttermilk
1 1/2 tablespoons white sugar
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1 (16 ounce) package shredded coleslaw mix
In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery salt and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best refrigerated for a few hours before serving.