Serves: 4 servings
Ingredients:
- 1 Pound / See Note Cabbage / Red and Green, Shredded Fine / 6 Cups
Table Salt - 1 Medium Carrot / Shredded on a Box Grater
- 1/2 Cup Buttermilk
- 2 Tablespoon Mayonnaise
- 2 Tablespoon Sour Cream
- 1 Shallot / Minced
- 1 Tablespoon Fresh Cilantro Leaves / Minced
- 1 Teaspoon Fresh Lime Juice
- 1/2 Teaspoon Granulated Sugar
- 2 Scallions / Sliced Thin
- Fresh Ground Pepper
Note:
If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.
Directions:
Toss shredded cabbage and 1 teaspoon 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. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)
Print recipe: Buttermilk Coleslaw with Green Onions and Cilantro
