We wanted a buttermilk coleslaw with crisp pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl.
We found that salting and draining the cabbage removed excess water and wilted it to a pickle-crisp texture. For a dressing that was both hefty and tangy, we combined buttermilk, mayonnaise, and sour cream.
Start to finish: 1 hour and 30
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.
1/2 head red or green cabbage,
cored and sliced thin (6 cups)
Salt and pepper
1 carrot, peeled and shredded
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced
2 tablespoons minced fresh
1/2 teaspoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
Toss shredded cabbage and 1
teaspoon salt in colander or largemesh 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.
Stir buttermilk, mayonnaise,
sour cream, shallot, parsley, vinegar, sugar, mustard, 1/4 teaspoon
salt, and 1/8 teaspoon 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.)
Nutrition information per serving: 115 calories; 64 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 408 mg sodium; 11 g carbohydrate; 3 g fiber; 7 g sugar; 36 g protein.
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