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Great tastin' coleslaw...
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2 lbs |
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cabbage
(about 1 medium head), red or green, shredded
fine |
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table salt |
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2 medium |
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carrots,
shredded on box grater |
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1 cup |
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buttermilk
(low fat is fine) |
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¼ cup |
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low fat
mayonnaise |
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¼ cup |
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light sour
cream |
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2 small |
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shallots,
minced (about 2 T.) |
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¼ cup |
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minced fresh
parsley leaves |
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1 tsp |
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cider
vinegar |
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1 tsp |
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granulated
sugar |
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½ tsp |
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dijon
mustard |
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¼ tsp |
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ground black
pepper |
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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. |
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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.) |
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Servings: 8 |
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Cooking Tips |
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*To save time, buy the
bagged coleslaw mix to use instead of shredding it yourself. |
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Recipe Source |
| Modified
from America's Test Kitchen |
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