Creamy Buttermilk Coleslaw

By carvalhohm

Ingredients

• 1 1 1/2 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
• 1-1/4 1-1/4 1-1/4 tsp table salt
• 1 1 1 medium carrot , shredded
• 1/2 1/2 1/2 cup buttermilk
• 2 2 2 Tbs mayonnaise
• 2 2 2 Tbs sour cream
• 1 1 2 small shallot , minced (about 2 Tbs )
• 2 2 2 Tbs minced fresh parsley leaves
• 1/2 1/2 1/2 tsp cider vinegar
• 1/2 1/2 1/2 tsp granulated sugar
• 1/4 1/4 1/4 tsp Dijon mustard
• 1/8 1/8 1/8 tsp ground black pepper

Preparation

Step 1

Shred cabbage and toss with 1 teaspoon of salt in a mesh strainer or colander. Place over bowl. Allow salted cabbage to wilt and drain from 1 to 4 hours. Rinse under cold water. Use paper towels to pat dry. Place cabbage and shredded carrots in a large bowl.

In a small bowl, mix buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/4 teaspoon salt and pepper. Mix well. Pour mixture over cabbage. Toss salad. Chill in fridge for about 30-minutes before serving. Will keep in fridge up to 3-days.