Creamy Buttermilk Coleslaw

Ingredients

• 1 medium green cabbage, 2 lb, cored and shredded
• 2 carrots, grated
• 1 teaspoon kosher salt for drawing water
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons minced onion

Before you cook

• Quarter and core the cabbage, then shred it as thin as you can manage with a knife or mandoline.
• Grate the carrots on the large holes of a box grater.
• Mince the onion very finely.

Steps

1. Toss the shredded cabbage with the 1 teaspoon of salt in a colander set over a bowl.
2. Let it drain for 1 hour, tossing once, while the salt pulls out a surprising amount of water.
3. Rinse the cabbage briefly under cold water and squeeze it dry in a clean towel.
4. Whisk the mayonnaise, buttermilk, vinegar, sugar, Dijon, celery seed, salt, pepper, and onion together in a large bowl.
5. Add the drained cabbage and the grated carrots.
6. Toss until every shred is coated in dressing.
7. Chill the slaw for at least 1 hour before serving so the flavors marry.
8. Stir once more and taste for salt and vinegar right before it goes to the table.