Ingredients
2 medium green cabbages (about 4 lbs total)
1 cup buttermilk (non-dairy optional)
1 cup full-fat mayonnaise
1/4 cup non-alcoholic vinegar (such as distilled white vinegar)
1 1/2 tablespoons granulated sugar
1 teaspoon mustard (yellow or Dijon)
Instructions
Quarter the cabbages and remove cores. Shred cabbage manually for uniform texture.
In a bowl, combine buttermilk, mayonnaise, vinegar, sugar, and mustard. Taste and adjust seasoning if needed.
Toss dressing with cabbage in a large bowl, working quickly to prevent moisture buildup and maintain crispiness.
Notes
Use Savoy cabbage for a tender texture. Non-dairy buttermilk alternatives work well. Adjust vinegar and sugar to taste. Chill cabbage to room temperature before mixing for best results. Store in airtight container; use within 24 hours for optimal crispness. Substitute with distilled white vinegar if unavailable.
- Prep Time: 20
- Category: Dinner
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 side serving
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 17mg