Buttermilk Coleslaw


  • 4 cups thinly shredded savoy cabbage
  • 4 cups thinly shredded red cabbage
  • 4 cups shredded jicama
  • 4 cups peeled shredded carrots (4 to 5 carrots)
  • 4 scallions, thinly sliced
  • 1 cup buttermilk
  • 1 cup mayonnaise
  • juice of 1/2 lemon
  • 1/2 tsp celery seeds
  • 1 tsp salt
  • freshly ground black pepper

Every summer picnic needs a creamy coleslaw to accompany all your picnic foods. This tangy version with the addition of jicama makes the perfect summer side dish.

Serves 10-12


In a large bowl, combine the cabbages, jicama, carrots and scallions.

In a small bowl, blend the buttermilk, mayonnaise, lemon juice and celery seeds. Toss the buttermilk dressing with the cabbage and mix well. Season with salt and pepper and more lemon juice to taste.