Coleslaw with buttermilk dressing

Time 20 minutes
Yields Serves 6 to 8 (makes 6 cups)
Coleslaw with buttermilk dressing
(Los Angeles Times)

Place the shredded cabbage and carrot in a large bowl.


In a small bowl, stir together the buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, mustard, sugar, salt and pepper.


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.

Adapted from “The Best Recipe: American Classics” by the editors of Cook’s Illustrated magazine (2002).

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