Diva Tasting: Slaw….

Slaw for Picnics

Buttermilk Slaw


2 Cups Mayonnaise

1 Cup Buttermilk

3 Tablespoons White Sugar

1 Teaspoon Celery Seed

½ Teaspoon Ground Black Pepper

2 (16 Ounce) Packages Shredded Coleslaw Mix


Step 1 In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

Restaurant Style Cole Slaw


1 (16 Ounce) Package Coleslaw Mix

2 Tablespoons Minced Onion

Cup White Sugar

½ Teaspoon Kosher Salt

Teaspoon Ground Black Pepper

¼ Cup Milk

½ Cup Mayonnaise

¼ Cup Buttermilk

1 ½ Tablespoons White Wine Vinegar

3 Tablespoons Lemon Juice


Step 1 Combine the coleslaw and onion in a large bowl.

Step 2 In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Cucumber Cole Slaw


½ Small Head Cabbage, Shredded

½ Cucumber, Chopped

1 Stalk Celery With Leaves, Finely Chopped

2 Tablespoons Chopped Fresh Cilantro

2 Tablespoons Chopped Fresh Flat-Leaf Parsley

½ Cup Mayonnaise

2 Tablespoons White Vinegar

¼ Teaspoon Onion Powder

½ Teaspoon Kosher Salt

½ Teaspoon Coarsely Ground Black Pepper


Step 1 Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.


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