Eric's Buttermilk Coleslaw
- ¾ pound green cabbage, shredded fine (4.5 cups)
- ¾ pound red cabbage, shredded fine (1.5 cups)
- table salt
- 1 medium carrot , shredded on box grater
- ½ C buttermilk
- 2 T mayonnaise
- 2 T sour cream
- 1 small shallot , minced
- 2 T minced fresh parsley leaves
- ½ t cider vinegar
- ½ t granulated sugar
- ¼ t Dijon mustard
- ⅛ t ground black pepper
- Toss shredded cabbage and 1 T 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.
- Dip the cabbage in an ice water bath and strain twice
- spin in a salad spinner
- Place cabbage and carrot in large bowl.
- Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together
- Pour dressing over cabbage and combine; refrigerate until chilled, about 30 minutes.
Coleslaw can be refrigerated for up to 3 days.
Recipe by Man of Leisure.info at https://manofleisure.info/erics-buttermilk-coleslaw-2/
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