Tangy Buttermilk Herb Coleslaw

1. Wilt the Cabbage

Begin by tossing the thinly sliced cabbage with a teaspoon of salt in a colander or large-mesh strainer set over a medium bowl. Allow the salted cabbage to sit for at least an hour, or up to four hours. This step is crucial as the salt will draw out excess moisture from the cabbage, causing it to wilt and soften.

2. Rinse and Dry Cabbage

Once the cabbage has wilted and reduced in volume, rinse it thoroughly under cold running water to remove the excess salt. Then, pat it dry with paper towels to prevent the coleslaw from becoming soggy.

3. Combine Vegetables

In a large bowl, combine the wilted cabbage with the shredded carrot.

4. Prepare Dressing

In a small bowl, mix together the buttermilk, mayonnaise, sour cream, minced shallot, fresh parsley, cider vinegar, sugar, Dijon mustard, ¼ teaspoon of salt, and ⅛ teaspoon of pepper. Stir until the dressing is smooth and well-combined.

5. Toss Vegetables with Dressing

Pour the dressing over the cabbage and carrot mixture. Toss everything together until the vegetables are evenly coated with the dressing.

6. Chill and Serve

Transfer the coleslaw to the refrigerator and let it chill for about 30 minutes. This allows the flavors to meld together beautifully. Once chilled, your tangy buttermilk herb coleslaw is ready to serve. Enjoy!