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Categories: Salads, Sides, Vegetarian

Coleslaw with buttermilk dressing

Coleslaw with buttermilk dressing
Los Angeles Times

There are three great feast days in winter: Thanksgiving, Christmas and Super Bowl Sunday. Of these, only the Super Bowl involves food that is actually popular. Out goes cranberry sauce and in come chicken wings, chips, guacamole, pizza and beer. ... Read more

Total time: 20 minutes, plus chilling | Serves 6 to 8 (makes 6 cups)
Note: Adapted from "The Best Recipe: American Classics" by the editors of Cook's Illustrated magazine (2002).
  • 4 cups shredded green cabbage ( 1/2 medium head)
  • 2 cups shredded red cabbage ( 1/4 medium head)
  • 1 medium carrot, peeled and shredded
  • 1/2 cup buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 small shallot, minced (about 2 tablespoons)
  • 2 tablespoons minced fresh parsley leaves
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt or more to taste
  • 1/8 teaspoon ground black pepper

Step 1Place the shredded cabbage and carrot in a large bowl.

Step 2In a small bowl, stir together the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, salt and pepper.

Step 3Pour the buttermilk mixture over the cabbage, stir to combine and refrigerate until ready to serve, 1 to 2 hours. Toss well to distribute the dressing before serving.

Each of 8 servings:
59 calories; 2 grams protein; 6 grams carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 4 mg. cholesterol; 126 mg. sodium.
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