Creamy Buttermilk Coleslaw with Lemon and Herbs
Buttermilk coleslaw can be wilted and watery. Here's how to get a pickle-crisp texture and a light but creamy dressing.
A cookbook recipe exclusively for ATK Essential members from The Ultimate BurgerGather Your Ingredients
Key Equipment
Before You Begin
If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.
Instructions
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, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 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.)
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