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Recipe

Farm Coleslaw

20 min • 10 servings •
John S
Creamy coleslaw with shredded cabbage, carrots, and purple cabbage in a white bowl on a wooden countertop.

This seems to always be a staple at cookouts. Goes great with Just “2” good ribs or any ribs for that matter and a side of cornbread. Vegetarians will love this too.

Makes about 10 servings.

Ready

  • ½ cup mayonnaise
  • ⅓ cup packed brown sugar
  • ¼ cup milk
  • ¼ cup buttermilk
  • 2 ½ Tbsp fresh lemon juice
  • 1 ½ Tbsp cider vinegar
  • ½ tsp salt
  • ⅛ tsp fresh ground pepper
  • 8 cups cabbage, finely chopped or shredded
  • ¼ cup carrot, julienned or shredded
  • 2 Tbsp onion, minced

    • Set

  • 2 large bowls
  • Whisk
  • Spatula

    • Go!

  • Add cabbage, carrots, and onion to large bowl and mix well.
  • In a separate large bowl combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper and whisk until smooth. Add to cabbage mixture in other bowl and mix to combine.
  • Cover and refrigerate for a least 2 hours before serving.

    • Recommendations

    This coleslaw is a little on the sweeter side. You can adjust the sugar to your taste.

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