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My Favorite Coleslaw (With Lemon and Fresh Herbs)

Serves Serves 6-8     adjust servings

Ingredients

  • 1 pound (about 6 cups) cabbage, red or green*, shredded
  • 2 medium carrots, peeled and shredded
  • 1 very small shallot, minced (2 tablespoons)
  • 1/4 cup flat-leaf parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup chives, finely chopped**
  • 1 teaspoon fresh thyme leaves, minced
  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 large lemon, zested and juiced
  • 1 tablespoon white sugar
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon celery seeds
  • 1/2 teaspoon salt
  • cracked pepper to taste

Instructions

  1. In a large bowl, toss together cabbage, carrots, shallot, parsley, dill, chives, and thyme. See photos for how to shred cabbage, and how much dill to use.
  2. In a small bowl or liquid measuring cup, add the buttermilk, mayonnaise, sour cream, lemon zest and lemon juice, sugar, whole grain mustard, caraway, celery seeds, 1/2 teaspoon salt and black pepper to taste. (Use a microplane grater to zest your lemon.So much easier.)
  3. Whisk to combine.
  4. Pour the dressing over the tossed salad. Cover and chill for at least 30 minutes, or up to 3 days. The cabbage will release moisture and create even more dressing the longer it sits. YUM!

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