The key to a great coleslaw? It’s all in the dressing. The crunchy, sweet, bright cabbage and carrot mixture is great, but it’s the dressing that holds the whole dish together. This dressing, for Better Buttermilk Coleslaw? Well, it’s the best. Creamy and tangy, with notes of sour and saltiness for a well-rounded flavor that you’ll be remembering for days, months, and years to come! Better Buttermilk Coleslaw is just the better picnic and cookout accompaniment!
Ingredients
- 1 medium head green cabbage, or 1/2 head red cabbage and 1/2 green cabbage, shredded
- 1 teaspoon salt
- 2 large carrots, peeled and grated
- 8 scallions, finely chopped
- 2/3 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground pepper
Directions
Step 1 –In a colander set over a bowl, add the cabbage and the salt and toss to combine.
Step 2 –Let the salted cabbage sit in the colander for 1 hour.
Step 3 –Rinse the cabbage well under cold water.
Step 4 –Drain the cabbage and place it on a paper towel.
Step 5 –In a large bowl, add the cabbage, the carrots, and the scallions.
Step 6 –In a small bowl, add the buttermilk, the mayonnaise, the sour cream, the sugar, the Dijon, and the pepper and stir to combine.
Step 7 –Add the buttermilk mixture to the cabbage mixture and fold to combine.
Step 8 –Refrigerate the coleslaw for at least 1 hour.
Step 9 –Serve chilled.
