From picnics to barbecues, brisket to tacos, you know you can’t kick it this summer without coleslaw. This one is creamy and classic with a crunch of pickled onions.
What You Get
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
5 minutes active time, 5 minutes total time
Place the coleslaw mix in a bowl. Drizzle with the dressing and a splash of the juice from the pickled onions, season with salt and pepper, and toss to coat. Let rest for a few minutes to soften.
Transfer the coleslaw to plates, top with the pickled onions, and serve. Store any leftover coleslaw in an airtight container in the fridge for up to 5 days.
Ingredients: slaw mix: cabbage*, radish*, carrot* buttermilk dressing: sour cream (milk, enzymes), buttermilk (milk, culture), chives*, jalapeno*, garlic*, lemon juice*, salt, parsley*, onion granulated, dill*, oregano*, dill*, garlic granulated, black pepper. pickled onion: onion*, rice vinegar (rice, water, alcohol), water, salt, sugar* (*organic).