K Kruger
TVWBB 1-Star Olympian
1 2-lb green cabbage head, outer leaves removed, shredded
2 carrots, scrubbed, grated
1 small wedge red cabbage, grated (optional)
1 c buttermilk
1/2 c mayo
1/4 c sour cream
2 T each minced sweet pickle and minced dill pickle (or so, I just eyeball)
1 shallot , minced
3 T minced fresh parsley (or so)
1 t Dijon
a splash (about 1-2 t or so) cider vinegar
a squeeze of a small piece of lime
a pinch of salt
several turns of the peppermill
sugar
Salt-wilt the vegetables: Toss the green cabbage together with the carrot, red cabbage (if using), and 1 T salt in a large colander. Put the colander in the sink (or if the sink is not available put the colander in or over a large bowl). Weight the veg mixture down by filling a gallon Ziploc almost full of water, zipping it closed and placing it on top of the vegs, or by placing a clean plate that's just large enough on the vegs and placing a weight (4-5 unopened soup cans or the like) atop the plate. Allow the veg to drain 2-3 hours. (See note.) Remove the weight, fluff the vegetables and, using paper towels (in order to gently blot them), scoop up a handful of vegs at a time and transfer them to a large bowl.
Meanwhile, in a small bowl whisk together the buttermilk, mayo and sour cream till smooth. Add the rest of the ingredients except the sugar and stir well. Taste and add sugar to taste (I add somewhere between 1 and 2 t). Chill till ready to mix with the vegs.
Note: Salt-wilting is optional but I highly recommend it. The salt wilts the vegetables by drawing out excess water--it drains out the colander. Removing this excess water first helps prevent the slaw from becoming watery after it's mixed.
Since the vegs are already lightly salted no salt amount is given in the dressing ingredient list. Mix the dressing with the vegs, taste, and if more salt is required add some just before serving. (If you are making the slaw ahead of time it is better to allow it to chill without the additional salt.)
If you wilt the vegs and make the dressing but have no time to chill the slaw before serving then, while the vegs are still in the colander, fluff the vegs and pour a gallon or so of ice water over the them. Drain well, shaking the colander. Working quickly and using paper towels to lift a handful at a time, blot off any remaining water and put the vegs in a large bowl. Mix in the chilled dressing, adjust the salt; serve.
2 carrots, scrubbed, grated
1 small wedge red cabbage, grated (optional)
1 c buttermilk
1/2 c mayo
1/4 c sour cream
2 T each minced sweet pickle and minced dill pickle (or so, I just eyeball)
1 shallot , minced
3 T minced fresh parsley (or so)
1 t Dijon
a splash (about 1-2 t or so) cider vinegar
a squeeze of a small piece of lime
a pinch of salt
several turns of the peppermill
sugar
Salt-wilt the vegetables: Toss the green cabbage together with the carrot, red cabbage (if using), and 1 T salt in a large colander. Put the colander in the sink (or if the sink is not available put the colander in or over a large bowl). Weight the veg mixture down by filling a gallon Ziploc almost full of water, zipping it closed and placing it on top of the vegs, or by placing a clean plate that's just large enough on the vegs and placing a weight (4-5 unopened soup cans or the like) atop the plate. Allow the veg to drain 2-3 hours. (See note.) Remove the weight, fluff the vegetables and, using paper towels (in order to gently blot them), scoop up a handful of vegs at a time and transfer them to a large bowl.
Meanwhile, in a small bowl whisk together the buttermilk, mayo and sour cream till smooth. Add the rest of the ingredients except the sugar and stir well. Taste and add sugar to taste (I add somewhere between 1 and 2 t). Chill till ready to mix with the vegs.
Note: Salt-wilting is optional but I highly recommend it. The salt wilts the vegetables by drawing out excess water--it drains out the colander. Removing this excess water first helps prevent the slaw from becoming watery after it's mixed.
Since the vegs are already lightly salted no salt amount is given in the dressing ingredient list. Mix the dressing with the vegs, taste, and if more salt is required add some just before serving. (If you are making the slaw ahead of time it is better to allow it to chill without the additional salt.)
If you wilt the vegs and make the dressing but have no time to chill the slaw before serving then, while the vegs are still in the colander, fluff the vegs and pour a gallon or so of ice water over the them. Drain well, shaking the colander. Working quickly and using paper towels to lift a handful at a time, blot off any remaining water and put the vegs in a large bowl. Mix in the chilled dressing, adjust the salt; serve.