Course: Sides & Salads
Keyword: Coleslaw, Gluten-Free, Healthy, Salads, Sides, Vegetarian
ACTIVE TIME: 30 minutes minutes
TOTAL TIME: 3 hours hours 30 minutes minutes
Yield: 8 to 10 servings
Photo by Lynne Calamia
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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 minutes
TOTAL TIME: 3 hours hours 30 minutes 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.
