Crunchy cabbage and carrot in tangy buttermilk-mayo dressing. The BBQ essential.
15 minTotal time
6Serves
3Steps
AmericanCuisine
Method
- Prep
Shred vegetables
Combine cabbage and carrot in a large bowl.
Why: Fine shred gives the classic deli texture.
Cook from here - Prep
Make dressing
Whisk mayo, buttermilk, vinegar, sugar, celery seeds and salt.
Why: Buttermilk thins the dressing for better coating.
Cook from here - Prep
Toss and chill
Toss vegetables with dressing. Chill at least 30 minutes.
Why: Chilling lets cabbage soften slightly and flavours meld.
Cook from here
Chef's tip
Salt the cabbage 15 minutes before dressing, then rinse — it stays crunchier.
