Buttermilk Coleslaw

  • 1 lb red or green cabbage (about ½ medium head), shredded (about 6 cups, cut the cabbage into quarters, then trim and discard the hard core.  Separate the cabbage into small stacks of leaves that flatten when pressed.  Use a chef’s knife to cut each stack of cabbage leaves into thin shreds.)

  • 1 large carrot, peeled and shredded

  • ½ C. buttermilk

  • 2 Tbsp. mayonnaise

  • 2 Tbsp. sour cream

  • 1 small shallot, minced (about 1 Tbsp.)

  • 2 Tbsp. minced fresh parsley leaves

  • ½ tsp. Cider vinegar

  • ¼ tsp. Dijon mustard

  • ½ tsp. Sugar

  • ⅛ tsp. Ground black pepper

Toss the cabbage with 1 teaspoon salt in a colander set over a medium bowl.  Let stand until the cabbage wilts, at least 1 hour our up to 4 hours.  Rinse the cabbage under cold running water (or in a large bowl of ice water if serving immediately).  Use a salad spinner to drain; pat dry with paper towels.  Transfer the cabbage to a large bowl; add the carrot.

Combine the remaining ingredients with ¼ tsp salt in a small bowl.  Pour the buttermilk dressing over the cabbage and carrot and toss to coat.  Serve chilled or at room temperature.  (The coleslaw can be refrigerated in an airtight container for up to 2 days.)

Serves 4

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