1 medium carrot, peeled and shredded
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
1/2 teaspoon cider vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt or more to taste
1/8 teaspoon ground black pepper
1. Place the shredded cabbage and carrot in a large bowl.
2. In a small bowl, stir together the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, salt and pepper.
3. Pour the buttermilk mixture over the cabbage, stir to combine and refrigerate until ready to serve, 1 to 2 hours. Toss well to distribute the dressing before serving.
Each of 8 servings: 59 calories; 2 grams protein; 6 grams carbohydrates; 1 gram fiber; 4 grams fat; 1 gram saturated fat; 4 mg. cholesterol; 126 mg. sodium.