Coleslaw Recipe

This classic coleslaw recipe is creamy and tangy with just the right amount of sweetness. You can add mustard or horseradish to give it a bit more of a kick. If you like coleslaw that's half green cabbage and half red cabbage, then you can prepare the recipe with no modification. Otherwise, you could use 1 heads of green cabbage and half a head of red. You'll end up with two half heads of each left over. You can use them in a stir-fry or something later. Otherwise, you could simply double the recipe and use two heads of green and one of red. My experience with this coleslaw is that you can't have too much. Also see: how to make buttermilk.