Ingredients

1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)

table salt

1 medium carrot , shredded on box grater

1/2 cup buttermilk

2 tablespoons mayonnaise

2 tablespoons sour cream

1 small shallot , minced (about 2 tablespoons)

1 tablespoon minced fresh cilantro leaves

1 teaspoon lime juice

1/2 teaspoon granulated sugar

2 scallions , sliced thin

1/8 teaspoon ground black pepper

Preparation

  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, cilantro, lime juice, sugar, scallions, 1/4 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.)