Creamy Red Cabbage Coleslaw with Buttermilk
This colorful combination of crunchy red cabbage, shredded carrots, and fresh herbs adds a burst of freshness to any meal. The crunch of the cabbage, coupled with the creaminess of the dressing, takes this coleslaw to a whole new level. With a blend of mayo, sour cream, buttermilk, and a hint of sweetness, this coleslaw is the perfect balance of creamy and refreshing. Treating the cabbage with salt ahead of time will help it stay crisp.
Ingredients
For the coleslaw
- 6 cups red cabbage (shredded, about 1 head)
- 1 carrot (peeled and shredded)
For the dressing
- ½ cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream (or Greek yogurt)
- 1 tablespoon shallot (finely chopped )
- 2 tablespoons parsley (chopped)
- ½ teaspoon apple cider vinegar
- ¼ teaspoon Dijon mustard
- ½ teaspoon sugar
Instructions
- Shred the cabbage and sprinkle with a teaspoon of salt and place in a colander in the sink. Let sit for about an hour. Rinse and let drain, pat with paper towels to remove any excess water. Place in a large bowl and add shredded carrot.
- Whisk together the buttermilk, mayonnaise, and sour cream until smooth. Add the rest of the ingredients and whisk to combine. Pour over the cabbage mixture.
Barbara's Notes + Tips
- You can use a pre-shredded cabbage mix.
- Letting the coleslaw marinate in the dressing before serving makes it more flavorful and tenderizes the cabbage.
- Adjust the sweetness and tanginess of the dressing by adding more or less sugar and apple cider vinegar according to your taste preference.
Nutrition
Calories: 65kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 65mg | Potassium: 221mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2149IU | Vitamin C: 40mg | Calcium: 55mg | Iron: 1mg
