Cole Slaw with Optional Flavor Variations

This is a great base for a cole slaw recipe that is adapted from alexandracooks.com. I ate this right out of the bowl last night and also on my street tacos for lunch today. It was so good! My sister in law used to buy a Cole slaw spice packet from a farmers market that we used every summer for barbecues and we all loved it. I have tried to re-create that Cole slaw for years. This is the closest I have found to that. I had to add extra sugar to the original recipe, but my onion may have been a bit old so adjust to taste slowly. You can add any extra ingredients to make it pair well with Mexican, barbecue or topped with chicken for a delicious and refreshing summer salad.

*This is GLUTEN FREE*

Ingredients

• 1/2 cup sour cream
• 1/2 cup buttermilk (see recipe/NOTE below)
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure, unrefined cane sugar plus 1 more tablespoon to taste
• 1 teaspoon course sea salt plus more to taste if needed
• 1 bag coleslaw mix or 1 head of cabbage, finely shredded
• 1/2 red onion, thinly sliced
• 1/8-1/4 teaspoon pepper
• Optional variations: 1/2 cup chopped cilantro, sprinkle on poppy seeds

Directions

Whisk together in a large measuring cup with a spout the sour cream, buttermilk, acv, 1 tablespoon sugar and salt. Taste, add vinegar, sugar or salt, accordingly.

Add thinly sliced onion and coleslaw mix to a large bowl.

Add dressing to the onion/cabbage mixture and mix well. Adjust to taste by adding sugar or salt if needed.

Serve as a side dish or on top of street tacos made with fish or carnitas.

**NOTE: If you don’t have buttermilk, add 1 1/2 teaspoons lemon juice to 1/2 cup milk, mix and let sit for 5 minutes. If a recipe calls for 1 cup of buttermilk, just add one tablespoon of lemon juice to the cup of milk and let sit for 5 minutes.