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Side: Coleslaw with Buttermilk Dressing

Source of Recipe


From "The Best Recipe: American Classics"



List of Ingredients



• 1 pound (about ½ medium head) red or green cabbage, finely shredded or chopped (about 6 cups)
  
• 1 teaspoon salt
  
• 1 medium carrot, peeled and shredded
  
• ½ cup buttermilk
  
• 2 tablespoon mayonnaise
  
• 2 tablespoons sour cream
  
• 1½ tablespoons minced shallots
  
• 2 tablespoons minced fresh parsley
  
• 2 to 3 teaspoons cider vinegar
  
• 1 teaspoon Dijon mustard
  
• ¾ teaspoon sugar
  
• ¼ teaspoon ground black pepper
  






Instructions



1. Core and shred the cabbage. Put into a colander and toss with salt. Let stand 1 hour to wilt the cabbage.
   
   
2. Rinse under cold running water or in a large bowl of ice water if serving immediately.
   Drain, pressing lightly; pat dry with paper towels. Put into a bowl with the carrot.
   
   
3. Stir together buttermilk, mayonnaise, sour cream, parsley, vinegar, mustard, sugar, and pepper.
   Pour over cabbage and refrigerate until ready to serve.
   
   
   Serves 4 to 6