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The perfect buttermilk coleslaw recipe would produce a salad with crisp, evenly cut 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.
- 1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
- Table salt
- 1 medium carrot, shredded on box grater
- ½ cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small shallot, minced (about 2 tablespoons)
- 1 tablespoon minced fresh cilantro leaves
- 1 teaspoon lime juice
- ½ teaspoon granulated sugar
- 2 scallions, sliced thin
- ⅛ teaspoon ground black pepper
- 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.
- Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, ¼ 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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