Buttermilk Coleslaw

It's summer folks & time for slaw! This is a wonderful creamy coleslaw with an enjoyable taste. The initial slating step leaves a crisp cabbage and prevents the dressing from pooling in the bowl. Substituting low-fat or fat-free as desired for the appropriate ingredients will make it more diet friendly if you wish

• Ready In: 10 mins
• Yields: 1 pound

Ingredients

• 1  lb cabbage, shredded our chopped
•  salt
• 1  carrot, peeled & shredded
• 1⁄2 cup buttermilk
• 2  tablespoons mayonnaise
• 2  tablespoons sour cream
• 1  shallot, minced
• 2  tablespoons fresh parsley leaves, minced
• 1⁄2 teaspoon cider vinegar
• 1⁄4 teaspoon Dijon mustard
• 1⁄2 teaspoon sugar
• 1⁄8 teaspoon black pepper

Directions

1. Toss the shredded cabbage with 1 teaspon slat in a colander or strainer and let stand until wilted, at least 1 hour. Rinse the cabbage and pat dry.
2. Combine cabbage and carrot in a large bowl.
3. Stir remaining ingredients well in a small bowl. Pour over wilted cabbage and refrigerate, covered, until ready to serve.