Recipe: Creamy Buttermilk Coleslaw (with carrot and onion)

CREAMY BUTTERMILK COLESLAW

8 cups shredded green cabbage
3 carrots, shredded
1/4 Vidalia, Mayan or other sweet onion, finely chopped
FOR THE DRESSING:
1 1/2 cups buttermilk
3 tablespoons cider vinegar
3 tablespoons sugar
3 tablespoons mayonnaise
1/2 to 3/4 teaspoon celery seed
Salt and freshly ground black pepper

Combine the cabbage, carrots and onion in a large mixing bowl.

Stir together the buttermilk, vinegar, sugar, mayonnaise and celery seed in a smaller bowl until well blended.

Pour the buttermilk mixture over the cabbage mixture and toss to combine. Season with salt and pepper to taste. The salad will be dry, but the longer it stands, the wetter it will become.

Cover and refrigerate for at least 1 hour, or up to 8 hours, before serving.

Makes 8 servings
Source: The Garden-Fresh Vegetable Cookbook by Andrea Chesman