Creamy Buttermilk Coleslaw

[LINDA RN]

Another recipe from America's test kitchen.
The dressing is not LDL approved, but there are legal slaw dressings on the boards are legal.
The info on preparing the cabbage I thought was worth posting.


Creamy Buttermilk Coleslaw
WHY THIS RECIPE WORKS:
Order barbecue down South, and you won’t just get coleslaw on the side, you’ll get buttermilk coleslaw. Unlike all-mayonnaise coleslaw, buttermilk coleslaw is coated in a light, creamy, and refreshingly tart dressing. We wanted a recipe that showcased the best attributes of this side salad: a pickle-crisp texture and a tangy dressing. To prevent watery coleslaw, we salted, rinsed, and dried our shredded cabbage. This also gave us the texture we wanted—as the salted cabbage sat, moisture was pulled out of it, wilting it to the right crispy texture. For a tangy dressing that clung to the cabbage and didn’t pool at the bottom of the bowl, we supplemented the buttermilk with mayonnaise and sour cream. For finishing touches, we added shredded carrot, which contributed both color and sweetness. The mild flavor of shallot was a welcome addition, and sugar, mustard, and cider vinegar amped up the slaw’s tanginess

Serves 4
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.
Ingredients
    •  1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
    •  Table salt
    •  1 medium carrot , shredded on box grater
    •  1/2 cup buttermilk
    •  2 tablespoons mayonnaise
    •  2 tablespoons sour cream
    •  1 small shallot , minced (about 2 tablespoons)
    •  2 tablespoons minced fresh parsley leaves
    •  1/2 teaspoon cider vinegar
    •  1/2 teaspoon granulated sugar
    •  1/4 teaspoon Dijon mustard
    •  1/8 teaspoon ground black pepper
Instructions
      1. 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.
      2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 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.)