Buttermilk Coleslaw - Cooks Illustrated

Published July 1, 2002.

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

The Problem

Unlike mayonnaise, which creates a thick and creamy dressing, buttermilk is thin, so it presents the unappetizing possibility of a thin, watery coleslaw.

The Goal

Crisp, evenly cut pieces of cabbage lightly dressed with an authentic, flavorful buttermilk dressing that clings to the cabbage instead of collecting in the bottom of the bowl.

The Solution

Salt and drain the cabbage to remove excess water and wilt it to a pickle-crisp texture. For a dressing that is both hefty and tangy, combine buttermilk, mayonnaise, and sour cream. Add shallot, parsley, Dijon mustard, and cider vinegar as flavor accents.

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