Coleslaw 2: Electric Boogaloo

One of the first recipes I posted on here, nearly three years ago (!), was for coleslaw. Now, it's pretty tasty stuff - and I am not a coleslaw fan - but one problem with it is that it gets watery. It happens: mix some salt in with cabbage, and the moisture gets drawn out. No two ways about it; that's just the nature of salt.

There is, however, a way around it this issue. Salt the cabbage BEFORE you make the coleslaw. Sure, it's an extra step, but once you've drawn out the excess moisture, leaving surprisingly still-crisp cabbage behind, you can make your coleslaw ahead of time, instead of an hour before the event. In fact, the recipe I'm about to present will keep for up to three DAYS in the fridge. Not hours - DAYS. Get ready to make this for your next cookout or barbecue - perhaps for July 4th?

Printable recipe available - click here!

Creamy Buttermilk Coleslaw

Serves 4

Note: If you plan to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry with paper towels before dressing.

1 pound cabbage (about 1/2 medium head), red or green or a combination, finely shredded (about 6 cups)
1 teaspoon salt
1 medium carrot , shredded on box grater

Dressing:
1/2 cup buttermilk
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
1/2 teaspoon granulated sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer (the basket of a salad spinner works, too) and set over medium bowl. Let stand until cabbage wilts, at least 1 hour, 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 with the shredded carrot in a large bowl.

Stir together dressing ingredients in a small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes.

Coleslaw may be refrigerated for up to 3 days.


Adapted from America's Test Kitchen.