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VEGETABLE & OTHER SALADS:
Creamy Buttermilk Cole Slaw
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Creamy
Buttermilk Coleslaw |
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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 |
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Modified from America's Test
Kitchen |
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again.
"Great
recipe for our football party."
-San Diego, CA
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