Creamy Buttermilk Cole Slaw
If you have around 20 minutes to spend in the kitchen, Creamy Buttermilk Cole Slaw might be a super lacto ovo vegetarian recipe to try. This recipe serves 8. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 72 calories. For 48 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 145 people were glad they tried this recipe. Head to the store and pick up table salt, ground pepper, red cabbage, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. It works well as a very affordable side dish. It is brought to you by Recipe Girl. Overall, this recipe earns a super spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Buttermilk & Herb Cole Slaw, Creamy Cole Slaw, and Creamy Cole Slaw.
Servings: 8
Preparation duration: 20 minutes
Ingredients:
2 medium carrots, shredded on box grater
1 teaspoon cider vinegar
1/2 teaspoon Dijon mustard
1/4 cup minced fresh parsley leaves
1 teaspoon granulated sugar
1/4 teaspoon ground black pepper
1 cup buttermilk (low fat is fine)
2 pounds cabbage (about 1 medium head), red or green, shredded finely
1/4 cup regular or light sour cream
1/4 cup regular or low fat mayonnaise
2 small shallots, minced (about 2 Tablespoons)
table salt
Equipment:
sieve
colander
bowl
paper towels
Cooking instruction summary:
1. Toss shredded cabbage and 2 teaspoons salt in colander or large mesh strainer set over large 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, mayo, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/2 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.)
Step by step:
1. Toss shredded cabbage and 2 teaspoons salt in colander or large mesh strainer set over large bowl.
2. 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.
3. Place wilted cabbage and carrot in large bowl.
4. Stir buttermilk, mayo, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/2 teaspoon salt, and pepper together in small bowl.
5. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)
Nutrition Information:
