Buttermilk Coleslaw

By norsegal8

Ingredients

• 1 pound cabbage (about 1/2 a medium head), red or green, shredded fine (6 cups)
• 1 medium carrot, shredded on box grater
• 1/2 cup buttermilk
• 2 tablespoons mayonnaise
• 2 tablespoon sour cream
• 1 small shallot, minced (about 2 tablespoons)
• 2 tablespoon 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
• table salt

Details

Servings 4

Preparation

Step 1

1. Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until cabbage wilts, at least one hour or up to 4 hours. Rinse the cabbage under cold running water. Press, but do not squeeze to drain; pat dry with paper towels. Place wilted cabbage and carrot in a large bowl.

2. Stir the buttermilk, mayonnnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/4 teaspoon salt and pepper together in a small bowl. Pour the dressing over the cabbage and toss to combine; refrigerate until chilled, about 30 minutes.

If you are planning on serving 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.