Recipe: Buttermilk Coleslaw with Green Onion and Cilantro
Serves: 4
  • 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
  1. 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.
  2. 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.)
Recipe by How to Decorate at