Here's a tangy buttermilk dressing that clings to cabbage. Photo by: Steve Klise/America's Test Kitchen via AP
May 23, 2018 10:54:10 AM
We wanted a buttermilk coleslaw with crisp pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl.
We found that salting and draining the cabbage removed excess water and wilted it to a pickle-crisp texture. For a dressing that was both hefty and tangy, we combined buttermilk, mayonnaise, and sour cream.
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.
CREAMY BUTTERMILK COLESLAW
Start to finish: 1 hour and 30 minutes
1/2 head red or green cabbage, cored and sliced thin (6 cups)
Salt and pepper
1 carrot, peeled and shredded
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced
2 tablespoons minced fresh parsley
1/2 teaspoon cider vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
Nutrition information per serving: 115 calories; 64 calories from fat; 7 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 408 mg sodium; 11 g carbohydrate; 3 g fiber; 7 g sugar; 36 g protein.