Servings: 4
Start to finish: 1 hour and 30 minutes
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 parsley
1/2 teaspoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
Toss shredded cabbage and 1 teaspoon salt in colander or large-mesh 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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