Super-Simple Tangy Buttermilk Coleslaw Recipe


1 1/2 pounds green or red cabbage, cored and finely shredded in a food processor or mandoline (about 10 cups of shredded cabbage)
1 red onion, thinly sliced in a food processor or mandoline (about 1 cup)
1 medium carrot, grated on the large holes of a box grater (about 3/4 cup)
Kosher salt and freshly ground black pepper
3/4 cup buttermilk
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar


1.Combine cabbage, onion, and carrot in a large bowl and toss with a large pinch of salt. Set aside.

2.Whisk together buttermilk, mayonnaise, mustard, vinegar, and sugar. Pour over cabbage and season generously with black pepper. Toss to combine and season with more salt and pepper as desired. Transfer to refrigerator and let rest for 30 minutes or up to 3 days before serving.


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