- 4
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.)
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.