Shack loves coleslaw and I love to make things that he loves a bit healthier. Over the years, I have settled on this basic buttermilk dressing that is based on one I found in Cook's Illustrated, but I do play with additions to the cabbage. Sometimes I add sliced fennel and some carrot, sometimes I might throw in some radish and use honey dijon or another flavoured mustard. The bottom line is that buttermilk is much healthier than a heavy mayonnaise based dressing and it's tangy and delicious and I do prefer it. Sometimes we like a vinegar based dressing but those are loaded with sugar so they aren't all that good for you either so I don't really make that at home.
I do love to add raw, grated beets because after the salad sits for an hour in the fridge you are left with a really pretty, pink hued slaw and the earthy taste of the beet seems to really compliment the tangy buttermilk dressing - so does fennel when I go that route.
Buttermilk Beet Slaw
1 lb cabbage, shredded finely ( I used half green and half red cabbage)
1 medium sized beet,
coarsely shredded on a box grater
1/2 cup buttermilk
2 tbls sour cream or greek yogurt
2 tbls mayonnaise
1 small shallot , minced, about 2 tbls
2 tbls finely chopped cilantro
2 tbls cider vinegar
1/2 tsp sugar
1/2 tsp grainy dijon mustard
few grinds of black pepper
- 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 beet in a large bowl.
- 2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, vinegar, sugar, mustard, 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.)