Creamy Buttermilk Coleslaw

By RoketJSquerl

If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

Ingredients

• 1 Pound Cabbage (about 1/2 Medium Head), red or green, shredded fine (6 cups)
• Table Salt
• 1 Medium Carrot, shredded on box grater
• 1/2 Cup Buttermilk
• 2 Tablespoons Mayonnaise
• 2 Tablespoons Sour Cream
• 1 Small Shallot, minced (about 2 tablespoons)
• 2 Tablespoons Minced Fresh Parsley Leaves
• 1/2 Teaspoon Cider Vinegar
• 1/2 Teaspoon Granulated Sugar
• 1/4 Teaspoon Dijon Mustard
• 1/8 Teaspoon Ground Black Pepper

Preparation

Step 1

1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl. 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)