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Coleslaw with buttermilk dressing

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

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

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