Creamy Buttermilk Coleslaw

Ingredients

• 1/2 head green cabbage, cored
• 1/4 head red cabbage, cored
• 2 large carrots, peeled
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp celery seed
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper

Instructions

1. Cut the green and red cabbage into quarters and cut out the tough white core from each piece.
2. Slice each cabbage quarter crosswise as thinly as you can, aiming for shreds about 1/8 inch wide; a sharp knife or a mandoline makes this much faster and more even than a dull knife.
3. Grate the carrots on the large holes of a box grater, or julienne them into thin matchsticks if you prefer more texture.
4. Combine the shredded green cabbage, red cabbage, and carrot in a very large bowl.
5. In a separate bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until completely smooth.
6. Taste the dressing on its own before adding it to the cabbage; it should taste slightly too tangy and slightly too salty, since the cabbage will mellow and dilute it once mixed in.
7. Pour the dressing over the cabbage mixture and toss thoroughly with tongs or your hands, lifting from the bottom, until every strand is coated.
8. Press the slaw down gently in the bowl, cover, and refrigerate for at least 1 hour and up to overnight.
9. The cabbage will release water as it sits; before serving, give the slaw one more good toss and, if it looks watery, drain off a couple tablespoons of liquid from the bottom of the bowl.
10. Taste once more after chilling and adjust with a pinch more salt or a splash of vinegar, since cold food needs slightly more seasoning to taste balanced.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.