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Eric’s Buttermilk Coleslaw

Eric’s Buttermilk Coleslaw

Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

Crisp and Creamy

This Buttermilk Coleslaw is a great partner to pork, beef or chicken. A crunchy side or relish for sandwiches salting the cabbage makes the difference in a slaw that does not get watery even after days in the fridge.

Eric's Buttermilk Coleslaw
 
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Ingredients
  • 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
Instructions
  1. 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.
  2. Dip the cabbage in an ice water bath and strain twice
  3. spin in a salad spinner
  4. Place cabbage and carrot in large bowl.
  5. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together
  6. Pour dressing over cabbage and combine; refrigerate until chilled, about 30 minutes.
Notes
Coleslaw can be refrigerated for up to 3 days.

 

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Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

Crisp and Creamy

This Buttermilk Coleslaw is a great partner to pork, beef or chicken. A crunchy side or relish for sandwiches salting the cabbage makes the difference in a slaw that does not get watery even after days in the fridge.
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