Creamy Buttermilk Coleslaw with Lemon and Herbs

Name: Creamy Buttermilk Coleslaw with Lemon and Herbs
Yield: Serves 4
Ingredients: 1 pound, cabbage (about 1/2 medium head), red or green, shredded fine (6 cups); , table salt; 1 , medium carrot shredded on box grater; 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 teaspoon, lemon juice; 1/2 teaspoon, granulated sugar; 1/4 teaspoon, Dijon mustard; 1 teaspoon, minced fresh thyme leaves; 1 tablespoon, minced fresh chives; 1/8 teaspoon, ground black pepper

Side Dishes
Vegetables
Make Ahead
Vegetarian
Salads
4th of July

Appears in Cook's Illustrated July/August 2002

Buttermilk coleslaw can be wilted and watery. Here's how to get a pickle-crisp texture and a light but creamy dressing.

SERVES 4

TIME 20 minutes, plus 1 hour standing and 30 minutes chilling

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