Lemony Fresh Coleslaw
Ingredients
- 1 pound Cabbage (about 6 cups, 1/2 Red 1/2 Gren)
- 2 Medium Carrots (peeled and shredded)
- 2 tablespoons 1 very small shallot (minced)
- 1/4 cup Flat Leafy 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
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!