Creamy Buttermilk Coleslaw With Lemon and Herbs
- Questions 1
Ready In: 20 mins
Serves: 4
Ingredients
- table salt
- 1 carrot (MED. shredded on box grater)
- 1⁄2 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small shallot (minced (about 2 tablespoons)
- 2 tablespoons parsley (( minced fresH)
- 1 teaspoon lemon juice
- 1⁄2 teaspoon granulated sugar
- 1⁄4 teaspoon Dijon mustard
- 1 teaspoon thyme leaves (minced fresh)
- 1 tablespoon chives (MINCED FRESH)
- 1⁄8 teaspoon ground black pepper
Directions
- 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, lemon juice, sugar, mustard, thyme, chives, 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.).
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