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:

 

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