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Essentials: Buttermilk Coleslaw

Source of Recipe

From "The Ultimate Burger" by America's Test Kitchen


Recipe Introduction

"The cool, tangy crunch of coleslaw provides an ideal foil for rich, juicy burgers, and our version of this classic adds buttermilk to the dressing for a slaw that is decadently rich and creamy. To avoid a watery slaw with dressing pooled at the bottom of the bowl, we salted and drained our shredded cabbage so that it released some of its moisture and wilted to a pickle-crisp texture our dressing could cling to. For extra crunch and a lightly sweet flavor, we added bright shredded carrot to our cabbage. Buttermilk alone was too thin to really coat the slaw, but combining buttermilk, mayonnaise, and sour cream gave us a base that was both creamy and tangy. Vinegar and sugar rounded out the flavors of our dressing while Dijon added a subtle kick and shallot and parsley provided aromatic freshness. This recipe can be easily doubled."

List of Ingredients

◦  ½ head red or green cabbage, cored, quartered, and shredded (6 cups)
◦  1¼ teaspoons salt, divided
◦  1 carrot, peeled and shredded
◦  ½ cup buttermilk
◦  2 tablespoons mayonnaise
◦  2 tablespoons sour cream
◦  1 small shallot, minced
◦  2 tablespoons minced fresh parsley
◦  ½ teaspoon cider vinegar, plus extra for seasoning
◦  ½ teaspoon sugar
◦  ¼ teaspoon Dijon mustard
◦  ⅛ teaspoon pepper


Recipe

Toss cabbage and 1 teaspoon salt in colander set over large bowl and let sit until wilted, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain, and blot dry with paper towels.

Combine wilted cabbage and carrot in large bowl. In separate bowl, whisk buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, pepper, and remaining ¼ teaspoon salt together.

Pour dressing over cabbage mixture and toss to combine.
Refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.) Season with extra vinegar, salt, and pepper to taste before serving.



Serves 4 to 6