Creamy Buttermilk Coleslaw

• 1 medium head of green cabbage, cored and finely chopped
• 2/3 cup buttermilk
• 1/4 cup sour cream
• 1/2 cup mayonnaise
• 2 tbsp sugar
• 8 scallions, finely chopped
• 1 tsp Dijon mustard
• 2 large carrots, peeled and shredded
• 1/4 tsp pepper
• 1 tsp salt
• 1 salt to taste

1. Toss shredded cabbage and carrots with 1 teaspoon salt in colander set over a medium bowl.
2. Let stand until wilted, about 1 hour.
3. Rinse cabbage and carrots under cold water, drain, dry well with paper towels, and transfer to a large bowl.
4. Stir in remaining ingredients plus salt to taste.
5. Refrigerate until chilled, about 15 minutes.
6. Adjust seasonings and serve.

head of green cabbage, buttermilk, sour cream, mayonnaise, sugar, scallions, mustard, carrots, pepper, salt, salt

Taken from cookpad.com/us/recipes/359720-creamy-buttermilk-coleslaw (may not work)