CREAMY BUTTERMILK COLE SLAW
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2 lbs cabbage (about 1 medium head), red or green, shredded finely
table salt
2 medium carrots, shredded on box grater
1 cup buttermilk (low fat is fine)
¼ cup low fat mayonnaise
¼ cup light sour cream
2 small shallots, minced (about 2 T.)
¼ cup minced fresh parsley leaves
1 tsp cider vinegar
1 tsp granulated sugar
½ tsp dijon mustard
¼ tsp ground black pepper
1. Toss shredded cabbage and 2 tsp. salt in colander or large mesh strainer set over large 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, mayo, sour cream, shallot, parsley, vinegar, sugar, mustard, ½ tsp. 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.)
Servings: 8
Cooking Tips
*To save time, buy the bagged coleslaw mix to use instead of shredding it yourself.
Recipe Source: Adapted from America’s Test Kitchen
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“Great recipe for our football party.”
-San Diego, CA
