1 mediumgreen cabbage, thinly shredded or finely chopped (12 cups)
2 largecarrots, shredded or chopped
1/4 csour cream
8scallions, chopped (optional)
2 Tbspsugar or splenda
1 1/2 tspdijon mustard
How to Make Buttermilk Coleslaw
- Toss cabbage & carrots together with 1 teaspoon salt and let drain in colander until wilted, about 1 hour. Rinse cabbage & carrots with cold water, then dry thoroughly with paper towels and transfer to large bowl.
- Mix all dressing ingredients until well blended. Toss dressing with cabbage. Season with salt and pepper to taste and refrigerate until chilled.
- Shortcup version: Mix dressing with 1 large bag Slaw mix from grocery store. This will cut down prep time to a minimum. But for freshness you can't beat home made.