What You Need:
- 2 white potatoes, peeled and sliced
- 1 small head of cabbage, cored and shredded
- 1 carrot, shredded
- 4 scallions (green part only) chopped
- 2 T of white vinegar
- 1 1/2 t dry mustard powder
- 1 t sugar
- 1 t salt
- 1/2 t pepper
- 1 T of canola oil
- 1/4 C buttermilk
How to Make It:
- Place the potato slices into a saucepan.
- Cover the potatoes with water and place the pan over medium high heat.
- Allow the water to come to a brisk boil.
- Continue cooking the potatoes for 5 minutes or just until they are beginning to tender.
- Drain the potatoes well and set aside.
- Place the cabbage, shredded carrot and scallions into a large mixing bowl and toss to combine.
- Pour the vinegar into a separate bowl.
- Add the mustard powder, sugar, salt and pepper and whisk until well combined.
- Add the oil and whisk again until well combined.
- Pour the mixture over the vegetables.
- Add the potato slices and with your hand toss the mixture until all the vegetables are covered with the sauce well.
- Cover the bowl and allow the slaw to set 10 minutes or until the cabbage just begins to wilt.
- Pour the buttermilk over the vegetables and recover the bowl.
- Chill in the refrigerator for at least 1 hour but no more than 6 hours.
Serves: 16
Be sure to use fresh cabbage and a fresh carrot when making this slaw. The slaw tastes best when the cabbage and carrot have a crunch to them. Do not refrigerate more than 6 hours or the buttermilk will soak into the vegetables and make them mushy.