Online Recipe Book

Coleslaw 6 (Buttermilk)

Best American Side Dishes, by America's Test Kitchen, c2005, p121-122
8 servings
Prep info
30 min prep + 4 hours stand + 15 min prep
Prep time
Not set
Cook time
4 hours, 45 minutes
Time required
4 hours, 45 minutes
Oven preheat


  • 1 lb shredded cabbage (red or green)
  • 1 t salt
  • 1 carrot (medium, peeled and shredded)
  • Dressing Ingredients:
  • 1/2 c buttermilk
  • 2 T mayonnaise
  • 2 T sour cream
  • 2 T minced shallot
  • 2 T minced parsley (fresh)
  • 1/2 t cider vinegar
  • 1/2 t sugar
  • 1/4 t Dijon mustard
  • 1/4 t salt
  • 1/8 t freshly ground black pepper


1. Toss the shredded cabbage and 1 tsp salt in a colander or large mesh strainer set over a medium bowl.  Let stand until the cabbage wilts, at least 1 hour or up to 4 hours.  

2. Rinse the cabbage under cold running water (or in a large bowl of ice water if serving immediately).  Press, but do not squeeze, to drain; pat dry with paper towels.  Place the wilted cabbage and the carrot in the bowl.

3. Whisk together the remaining ingredients in a small bowl.  Pour the buttermilk dressing over the wilted cabbage and carrot, and refrigerate until ready to serve.  (The coleslaw can be refrigerated for up to 3 days).


SJ Note 19 Mar 2012: I added extra salt to this when I made it, thinking it needed more, then it was too salty.  I left it in the fridge and tried it again after a day or two, and then it was fine.  The dressing amount was just right for the cabbage amount, for my tastes.  The finished product was great, this is a keeper.  Next time I'll just add anything to one serving at a time so I don't screw up the whole dish; I'll also make less, as this has made at least 8 servings for me.  A week later, it's still doing fine in the fridge (in an airtight container), but I'll probably end up throwing some out anyways; I took them at their word that this made only 4 servings.