Buttermilk Coleslaw with Green Onions and Cilantro from Cooks IllustratedMore than 1 million home cooks rely on Cook’s Illustrated magazine to provide trusted recipes that work, honest equipment reviews and ingredient taste tests, and time-saving kitchen tips.  Published by the hosts of America’s Test Kitchen television series, Cook’s Illustrated is known for an almost fanatical approach to creating the best recipes for the home cook’s favorite foods.  To do this, they test every recipe 20, 30, sometimes up to 100 times in their own 2,500 square foot test kitchen where they make the mistakes so you don’t have to.  They also test and recommend which kitchen equipment is the best to use, which supermarket ingredients really make a difference and which techniques work best for the home cook.  And because Cook’s Illustrated is advertising free, you can trust their objective ratings to identify what products are worth your money and which to avoid. Subscribe to Cooks Illustrated here, or sign up for the Perfectly Plated Sweepstakes for the chance to win $5,000 in merchandise from Ballard Designs.

The perfect buttermilk coleslaw recipe would produce a salad with crisp, evenly cut pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl. We found that salting and draining the cabbage removed excess water and wilted it to a pickle-crisp texture. For a dressing that was both hefty and tangy, we combined buttermilk, mayonnaise, and sour cream.

Recipe: Buttermilk Coleslaw with Green Onion and Cilantro
Author: 
Serves: 4
 
Ingredients
  • 1 pound cabbage (about ½ medium head), red or green, shredded fine (6 cups)
  • Table salt
  • 1 medium carrot, shredded on box grater
  • ½ cup buttermilk
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 small shallot, minced (about 2 tablespoons)
  • 1 tablespoon minced fresh cilantro leaves
  • 1 teaspoon lime juice
  • ½ teaspoon granulated sugar
  • 2 scallions, sliced thin
  • ⅛ teaspoon ground black pepper
Instructions
  1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
  2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, ¼ teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

All menus and recipes are courtesy of Cooks Illustrated. Find more recipes from Cooks Illustrated here, enter the Perfectly Plated Sweepstakes from Ballard Designs and Cooks Illustrated, or subscribe to Cooks Illustrated here.