large head red cabbage, thinly sliced (about 5 cups)
ounces Brussels sprouts, thinly sliced (about 2½ cups)
cup chopped chives
Gala apple, cut into matchsticks
tablespoons white wine vinegar
teaspoons olive oil
Kosher salt and freshly ground black pepper
Toss the cabbage with the sprouts, chives and apples in a small bowl. Whisk the buttermilk with the vinegar and oil in a separate small bowl. Pour the dressing over the salad, add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well. Chill, covered, for about 1 hour. Toss well and season with additional salt and pepper.