Creamy Buttermilk Coleslaw
From Cook's Country
Buttermilk gives coleslaw a great tang, but it turns into a watery sauce as the cabbage sits. For a creamy buttermilk coleslaw recipe that kept the tang but also featured a consistently creamy sauce, we salted the shredded cabbage to remove excess water. Then we added a little mayonnaise to our recipe to give the sauce some body and thicken the dressing. And finally, to make up for any tanginess that the mayonnaise dulled, we added a bit of sour cream to our Creamy Buttermilk Coleslaw.
Serves 8 to 10
Make this slaw up to 1 hour before serving.
- 1 medium head green cabbage, cored and chopped fine
- 2 large carrots, peeled and shredded on box grater
- Table salt
- 2/3 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 8 scallions, chopped fine
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
1. Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage and carrots under cold water, drain, dry well with paper towels, and transfer to large bowl.
2. Stir in remaining ingredients plus salt to taste. Refrigerate until chilled, about 15 minutes. Adjust seasonings and serve.
