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.

Ingredients:

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
¼ cup chopped fresh flat leaf (Italian) parsley or fresh cilantro
1 teaspoon white wine vinegar, or extra, to taste

Procedure:

1. In a large bowl, toss together the cabbages, onion, and 2 teaspoons salt.
2. In another bowl, whisk together the buttermilk, sour cream, parsley and vinegar.  Pour over the cabbages, season with pepper and toss well.
3. Let stand for 15-30 minutes to let the flavors blend and the cabbage soften.  Adjust the flavors with salt and vinegar.  Serve.