I wanted to make this slaw, which requires Miracle Whip — a culinary necessity according to author W. Park Kerr. He’s a Texan from generations back and he’s hooked on Miracle Whip, as are many in Texas and the South.
Thing is, I had mayo in my fridge but no Miracle Whip. So, in yesterday’s post I showed how to make Miracle Whip from standard mayo.
Now, it’s time for the slaw at hand. I love slaw. Good slaw. Not that tangled, drippy mess you buy at the grocery store. And, although I eat it, not the ones with chunks of pineapple either. If you want a great slaw, you can go a little nuts hunting it down. I know. I have.
My years of nuttiness ended though with this recipe. This is the slaw you will have seconds of. And thirds, too! It’s wonderful and it’s a tad amazing that this wonder can be fashioned with so few ingredients.
This is an ideal paring for your burger. On the side or in between the bun.
This recipe comes from Burning Desires, a classic cookbook. You can read my review here.
Sweet Buttermilk Slaw
Yield: serves 6 to 8
Ingredients:
- 1 ½ cups Miracle Whip
- 1 cup cultured buttermilk
- 2 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot pepper sauce, such as Tabasco
- ½ teaspoon salt
- 10 cups coarsely shredded red cabbage (from a 2-pound head)
Preparation:
In a large bowl, whisk together the Miracle Whip, buttermilk, sugar, lemon juice, hot pepper sauce, and salt. Add the cabbage and mix well. Cover and refrigerate for at least 2 hours or overnight if you like a more tender slaw, Adjust the seasoning, toss well, and serve.
Source: Burning Desires by W. Park Kerr [Morrow, 1994]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/30th second at ISO‑160