After my neighbor gave us a huge and beautiful head of cabbage from his garden, I had to figure out what to do with it while it was still at it's peak of freshness. I wanted to make Gołąbki, but my husband doesn't like it so much. So he suggested I make coleslaw, which was a great idea! It's one of his favorite side dishes and I had never made it before.
This was a great recipe. It was easy to follow and resulted in a crisp, creamy and flavorful side dish. I didn't think I liked coleslaw to be honest (that watery mush that comes in a plastic container? No thanks), but this was really good! I was surprised at how much I liked it.
This is definitely a recipe I will be making again after next years cabbage harvest!
Source: The Way the Cookie Crumbles, Originally from Cooks Illustrated July 2002
CI note: If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.
1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
1 medium carrot, shredded on box grater
½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves (I omitted as I didn't have any)
½ teaspoon cider vinegar (I used white vinegar which was fine)
½ teaspoon granulated sugar
¼ teaspoon Dijon mustard
1/8 teaspoon ground black pepper
Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, ¼ 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.)