Description
A refreshing chopped cabbage salad with a creamy dressing.
Ingredients
Scale
- ½ head cabbage, (finely chopped, about 4 cups)
- ½ medium carrot, (finely chopped)
- 2 tablespoons buttermilk
- 4¼ teaspoons white vinegar
- 1½ tablespoons onion, (finely chopped)
- 2 tablespoons whole milk
- ¼ cup mayonnaise
- 2 teaspoons lemon juice
- 4 teaspoons sugar
- ¼ teaspoon salt
- ⅜ teaspoon pepper
Instructions
- Using a food processor, chop the cabbage, pulsing until finely chopped. It might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium bowl.
- In a separate small bowl, combine the rest of the ingredients. Mix until smooth. Pour over cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long.
- Refrigerate for at least 30 minutes before serving. This allows for the dressing as well as the moisture from the cabbage to meld well. Stir before serving.
Notes
- This salad is best served chilled.
- Feel free to add extra vegetables or spices to taste.
- Prep Time: 15 minutes
- Category: Salads
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4 grams
- Sodium: 200 mg
- Fat: 10 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 10 mg