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Stubb's BBQ Lemon Pepper Cole Slaw


LEMON PEPPER COLE SLAW
Stubb's BBQ  Restaurant Recipe

3 scallions (white and green parts), finely chopped
grated zest from 1 whole lemon
2 tablespoons freshly squeezed lemon juice
1/4 cup buttermilk
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1 pound green cabbage, cored and finely shredded

Into a jar, measure and add all the ingredients except the cabbage. Seal with the lid and shake to combine. The dressing may be made a day in advance. Refrigerate until ready to use. It will last up to a week in the refrigerator. Toss the cabbage with the dressing in a bowl just before serving. Serves 6.