Creamy Buttermilk Coleslaw

!Love this recipe? Members get every recipe, rating, and video. Go All Access

Buttermilk gives coleslaw a great tang, but it makes a thin sauce. How can you keep the tang but still create a consistently creamy sauce?

SERVES8 to 10

Creamy Buttermilk Coleslaw

WHY THIS RECIPE WORKS

Buttermilk gives coleslaw a great tang, but it turns into a watery sauce as the cabbage sits. For a creamy buttermilk coleslaw recipe that kept the tang but also featured a consistently creamy sauce, we salted the shredded cabbage to remove... Read More

GATHER YOUR INGREDIENTS

*

BEFORE YOU BEGIN

Make this slaw up to 1 hour before serving.

1

INSTRUCTIONS

Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage and carrots under cold water, drain, dry well with paper towels, and transfer to large bowl.

2

Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasonings and serve.

0 Comments

Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

FROM OUR TV SPONSORS

We are thankful to the sponsors who make it possible for us to bring you the Cook’s Country TV series on public television. Read more about why we have sponsors.