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    Herenowexcerpt 2

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    Herenowexcerpt 2

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    Recipe courtesy of America's Test Kitchen. All rights reserved.

    Buttermilk Coleslaw

    Serves 4 to 6
    Total Time: 20 minutes, plus 11/2 hours salting and chilling

    Historians trace the linguistic origins of coleslaw to the Dutch “kool” (meaning cabbage) and
    “sla” (meaning salad), as the Dutch likely brought a version of the dish with them to the United
    States in the 17th century. Generations later, the dish became coleslaw (notably, a recipe without
    cabbage is just a “slaw”) and adopted ingredient variations as it was prepared and eaten by other
    cultural groups who likely already had a shredded vegetable salad in their own culinary heritage.
    Thanks to the combination of sugar, salt, and acids, coleslaw is already on its way to being a type
    of pickle, which means it keeps for a relatively long time. In the South, especially in South
    Carolina, some home cooks make a dish called “permanent slaw,” a seemingly everlasting dish
    that keeps in the fridge for weeks or months and is sometimes even topped off with additional
    cabbage and dressing (similar to the way pickles are made in certain cultures). Classic buttermilk
    coleslaw doesn’t keep that long, but it still earns a permanent spot as picnic side dish and church
    lunch offering. It also adds delightful crunch as a topping for fish tacos, a trick we learned from
    Food Network chef Kardea Brown’s cookbook, The Way Home: A Celebration of Sea Islands
    Food and Family with over 100 Recipes.
    That said, homemade coleslaw is prone to becoming watery and wilted. For a crisp coleslaw
    with a buttermilk dressing that clings to the cabbage instead of collects in the bottom of the bowl,
    you need to salt and drain the cabbage first. This process removes excess water and softens the
    cabbage to a pickle-crisp texture. For a hefty and tangy dressing, this recipe combines
    buttermilk, mayonnaise, and sour cream. To save time, shred the cabbage in a food processor
    fitted with a slicing disk. If you don’t have a food processor, slice the cabbage wedges crosswise
    1/8 inch thick. Shred the carrots on the large holes of a box grater.

    ½ head red or green cabbage, quartered, cored, and shredded (6 cups)


    ¼ teaspoon table salt, plus salt for salting cabbage
    1 carrot, peeled and shredded
    ½ cup buttermilk
    2 tablespoons mayonnaise
    2 tablespoons sour cream
    2 tablespoons minced fresh parsley
    1 small shallot, minced
    ½ teaspoon cider vinegar
    ½ teaspoon sugar
    ¼ teaspoon Dijon mustard
    ⅛ teaspoon pepper

    1. Toss cabbage and 1 teaspoon salt in colander set over large bowl and let sit until wilted, at
    least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze,
    to drain, and blot dry with paper towels.
    2. Combine cabbage and carrot in large bowl. In separate bowl, whisk buttermilk, mayonnaise,
    sour cream, parsley, shallot, vinegar, sugar, mustard, pepper, and salt together. Pour dressing over
    vegetables and toss to combine. Refrigerate until chilled, about 30 minutes. Serve. (Coleslaw can
    be refrigerated for up to 2 days.)

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