Our August Family Homes issue is out! Hope you’ve gotten your copy in the mail or picked one up as it’s packed with entertaining ideas and beautiful family homes (and much more!). This month, our entertaining story features Shindig Paperie owner Trisha Logan and a crafty back-to-school bash, which includes the popular Fayetteville’s Greenhouse Grille, to make for a casual, al fresco dinner. The Greenhouse Grille was so kind to share their tasty summer cole slaw recipe and as promised, we’re sharing it right here on the blog for you. We’re sure this will become a staple as you entertain family and friends. Scroll down for the recipe and enjoy!

Greenhouse Grille’s Summer Cole Slaw with Buttermilk Vinaigrette Dressing

Serves: 8-10 as side

For the slaw:

4 cups white or red cabbage, shredded or thinly sliced
1 cup red onion, thinly sliced
1 cup red and/or green bell pepper, cut into thin strips

For the buttermilk vinaigrette:

8 ounces buttermilk
1/4 cup white balsamic vinegar
1 shallot, diced
1 cloves garlic, diced
1/4 cup honey
1/2 cup canola oil
1 TBSP salt
1 TBSP course black pepper

In a blender, combine all the vinaigrette ingredients except for the oil. Slowly add the oil in and emulsify. Toss the vinaigrette over the sliced vegetables and chill for two hours before serving.

Enjoy!