Creamy Buttermilk Coleslaw
For the most part, I like my coleslaws pretty plain. But if you want to work in a few servings of fruits or veggies to your coleslaw, consider adding very thinly sliced sweet or green onion, thinly sliced red or green peppers, grated apple, pineapple chunks, red or green grapes cut in half. This recipe calls for you to season the cabbage with a little bit of salt and to let it sit in a colander for an hour or all day, so plan ahead.
Ingredients
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| 1 | pound napa cabbage, very thinly sliced (about 6 cups) |
| 1/2 | teaspoon coarse-grained salt |
| 1/2 | cup low-fat buttermilk |
| 2 | tablespoons low-fat plain yogurt |
| 2 | tablespoons low-fat mayonnaise |
| 1 | tablespoon Honey Dijon mustard |
| 1 | teaspoon cider vinegar |
| 2 | teaspoons grated ginger |
| Zest of 1 lime | |
| Cracked black pepper to taste | |
| 5 | ounces shredded carrots (half a 10 ounce bag or about 1 1/2 cups) |
| 1/2 | cup cilantro |
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Place
cabbage in a colander set in the side of the sink you don't use very often.
Sprinkle with salt, toss to coat evenly. While the cabbage is wilting, in
the bowl you'll serve the salad in, whisk together the buttermilk, yogurt,
mayonnaise, mustard, cider vinegar, ginger, and lime zest. Add pepper to
taste. Toss in the carrots and cilantro. Rinse the cabbage and pat dry.
Add to the salad; toss to coat evenly. Serve or refrigerate for 30 minutes
and serve cold. |