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Course: Sides & Salads
Keyword: Coleslaw, Gluten-Free, Healthy, Salads, Sides, Vegetarian

Coleslaw

ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 8 to 10 servings
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  • 1 1/2 pounds green cabbage, thinly sliced
  • 1 pound red cabbage, thinly sliced
  • 2 tablespoons kosher salt
  • 1/2 cup buttermilk
  • 1/4 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle juice
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon freshly ground black pepper
  • 1 large carrot, peeled and grated
  • 1 tablespoon finely chopped chives
ACTIVE TIME: 30 minutes
TOTAL TIME: 3 hours 30 minutes
Yield: 8 to 10 servings

Procedure

  • Combine the all of the cabbage in a large colander along with the salt, toss, and set in the sink to drain for 3 hours.
  • Thoroughly rinse the cabbage under cool running water for at least 1 minute. Transfer the cabbage to a salad spinner to dry thoroughly.
  • Whisk together the buttermilk, yogurt, mayonnaise, pickle juice, mustard powder, and black pepper in a large mixing bowl. Add the cabbage, carrot, and chives, and toss to combine. Serve immediately, or store in the refrigerator for up to 3 days.
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