This is not your average coleslaw! It is brightened up with some lemon juice and tons of fresh herbs (like dill, parsley, thyme, and chives). It's not overly sweet like so many recipes are. It's my absolute favorite for BBQs and potlucks!
1poundcabbageabout 6 cups, red or green*, shredded
2mediumcarrotspeeled and shredded
1smallshallotminced (2 tablespoons)
1/4cupflat-leaf parsleyfinely chopped
1/4cupfresh dillfinely chopped
1/4cupchivesfinely chopped**
1teaspoonfresh thyme leavesminced
1/4cupbuttermilk
1/4cupmayonnaise
1/4cupsour cream
1largelemonzested and juiced
1tablespoonwhite sugar
1tablespoonwhole grain mustard
1/2teaspooncaraway seeds
1/4teaspooncelery seeds
1/2teaspoonsalt
cracked pepper to taste
Instructions
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.
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.)
Whisk to combine.
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!
Notes
*I used half a red cabbage and half green.**I couldn't find chives; green onions made a great substitute.Source: this recipe is adapted from a cooking class I took at at Sur La Table.