Eric's Buttermilk Coleslaw - Crunchy, Creamy, and Delicious
Ingredients
- 3/4 pound green cabbage (shredded fine (about 4.5 cups))
- 3/4 pound red cabbage (shredded fine (about 1.5 cups))
- Table salt
- 1 medium carrot (shredded (use a box grater—your arm will survive!))
- 1/2 cup buttermilk (the tangy star of the show)
- 2 tablespoons mayonnaise (just enough to keep things creamy)
- 2 tablespoons sour cream (for extra tang and richness)
- 1 small shallot (minced (adds a subtle zing))
- 2 tablespoons minced fresh parsley (for that fresh pop of green)
- 1/2 teaspoon cider vinegar (a splash of acid never hurt anyone)
- 1/2 teaspoon granulated sugar (to balance the tang)
- 1/4 teaspoon Dijon mustard (because we’re fancy like that)
- 1/8 teaspoon ground black pepper (for a hint of spice)
Instructions
- Salt the cabbage like a pro. Toss the shredded green and red cabbage with 1 tablespoon of salt in a colander or large mesh strainer set over a medium bowl. Let it hang out and wilt for at least 1 hour (or up to 4 hours if you’ve got time to spare). This step is crucial—nobody wants soggy slaw!
- Give it a cold plunge. After wilting, dunk the cabbage in an ice water bath to rinse off the excess salt. Strain it not once, but twice—we’re serious about getting rid of that water. Then spin it dry in a salad spinner like it’s on a carnival ride.
- Mix the magic dressing. In a large bowl, whisk together the buttermilk, mayonnaise, sour cream, shallot, parsley, cider vinegar, sugar, mustard, 1/4 teaspoon of salt, and black pepper. Taste it—this is your slaw sauce, so it better make you smile.
- Assemble the slaw. Toss the dried cabbage and shredded carrot into the bowl with the dressing. Mix until everything is evenly coated and looks like something you’d proudly serve.
- Chill and serve. Cover the bowl and refrigerate for about 30 minutes before serving. This gives the flavors a chance to mingle and become best friends.
Notes
Your coleslaw can chill in the fridge for up to 3 days without getting watery, thanks to the salted cabbage trick. It’s like magic, but edible.