Buttermilk Coleslaw

Buttermilk Coleslaw with cornmeal crusted fried fish

Buttermilk and celery salt are the two key flavors in this straight forward slaw. It's the perfect sandwich topper or accompaniment for barbeque and fried foods. Try it with a pulled pork or shredded chicken sandwich or with a fish fry.

1 small cabbage head, finely shredded (8 c. total)
½ t. salt
2-3 carrots, rinsed and grated
½ c. mayo
⅓ c. buttermilk
1 T. apple cider vinegar
2 T. white vinegar
2 T. lemon juice
2 T. sugar
¾ t. kosher salt
¼ t. celery salt
¼ t. black pepper
Dash cayenne pepper, if desired
3 T. parsley, roughly chopped, if desired

Combine shredded cabbage and salt in a large colander. Gently squeeze the cabbage and then fluff it up, don’t overwork it. Place colander in a bowl and refrigerate 20-30 minutes, until some liquid has released but cabbage is still opaque. Mix the mayo-spices thoroughly. Remove colander from fridge, gently squeeze cabbage and place in a mixing bowl. Add carrots and pour dressing over. Combine, add parsley if using. Refrigerate for at least 20 minutes before serving.

The salt in the dressing will continue to draw liquid out of the cabbage and carrot. When using coleslaw, lift up and out of the container using a fork or tongs. I use the remaining liquid to make a ‘second coleslaw,’ by mixing it with shaved broccoli florets.