Coleslaw (Creamy Buttermilk Mom's)

By exdircomp

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

Details

Adapted from keyingredient.com

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, ¼ 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.)