Red and Green Buttermilk Coleslaw
Here’s another colorful variation on a traditional summer party staple, taken from a William Sonoma cookbook, Cooking from the Farmers’ Market. The recipe serves 6.
1 small head red cabbage (about 1 lb), quartered, cored and thinly sliced crosswise
1 small head green cabbage (about 1 lb), quartered, cored and thinly sliced crosswise
1 small red onion, very thinly sliced
Salt and freshly ground pepper
1 cup buttermilk
½ cup sour cream
1⁄4 cup chopped fresh flat leaf (Italian) parsley or fresh cilantro
1t white wine vinegar, or extra, to taste
In a large bowl, toss together the cabbages, onion, and 2 teaspoon salt.
In another bowl, whisk together the buttermilk, sour cream, parsley and vinegar. Pour over the cabbages, season with pepper and toss well.
Let stand for 15-30 minutes to let the flavors blend and the cabbage soften. Adjust the flavors with salt and vinegar.