The first time I consumed coleslaw was freshman year in college. Such a dish was never in the rotation at Greek family picnics, because my mother never cooked with or had mayonnaise in the house. Although I wouldn't be classified as a mayo fan, I have acquired a taste for coleslaw. A local chicken and ribs place, Chicken Shack, has my current favorite and it dawned on me to try to make a homemade version.
I searched far and wide for a recipe and found the range and variety a bit overwhelming. I was looking for something slightly sweet with a little tang. I stumbled across a coleslaw recipe on a beautifully photographed, well written site, The Way the Cookie Crumbles, which adapted a version from Cook's Illustrated, a tried and test publication that is efficient in testing recipes and techniques. The ingredient list was straight forward and used a small amount of mayo which was a plus- this recipe was a keeper.
I deviated from the recipe and grated the cabbage with a box grater, because I wanted the texture to be similar to the Chicken Shack version. The results were great because the cabbage was crisp- not soggy, the parsley brought freshness and the mayo was not the star. This recipe satisfies my coleslaw cravings!!
Creamy Buttermilk Coleslaw
Cook's Illustrated July 2002
As Seen On: The Way the Cookie Crumbles
1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
1 medium carrot, shredded on box grater
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
½ teaspoon cider vinegar
½ teaspoon granulated sugar
¼ teaspoon Dijon mustard
1/8 teaspoon ground black pepper
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)