Creamy Buttermilk Coleslaw

I know that coleslaw is typically a summer dish, but it's been hot here.  Plus, I think coleslaw makes the perfect side for barbecue pulled pork and chicken and ribs, which I really enjoy this time of the year. 

I am very picky about my coleslaw-it can't be too creamy and it can't taste too much like vinegar.  I think this recipe is the perfect combination of the two-it's a bit tangy from the vinegar and is also just creamy enough to be pleasant.  Of course, if you like your coleslaw to be creamier, go ahead and add more mayo and sour cream.  This coleslaw definitely tastes better the longer it sits so the flavors have time to blend together so be sure to make this ahead of time!

Creamy Buttermilk Coleslaw

1 pound of cabbage (red or green), shredded fine (6 cups)

table salt

1 medium carrot, grated

1/2 cup buttermilk

2 tablespoons mayonnaise (I used light)

2 tablespoons sour cream (I used light)

1 small shallot, minced (about 2 tablespoons)

2 tablespoons minced fresh parsley leaves

1/2 teaspoon cider vinegar

1/2 teaspoon granulated sugar

1/4 teaspoon Dijon mustard

1/8 teaspoon ground black pepper

Toss shredded cabbage and 1 tablespoon salt in a colander or large mesh strainer set over a medium bowl.  Let stand for 1-4 hours, until the cabbage wilts.  Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels.  Place wilted cabbage and grated carrot in a large bowl.

Combine buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard 1/4 teaspoon salt and pepper in a small bowl. Pour dressing over cabbage and toss to combine; refrigerate for at least 30 minutes before serving.  Serve chilled.  Coleslaw can be refrigerated for up to 3 days.

Source: The Way the Cookie Crumbles, originally from Cook's Illustrated