This is my ( well, not my, it's from a wonderful book called American Classics, that a good friend gave to me). Here it is, faithfully written from that book:
1 pound red or green cabbage, shredded fine or chopped. (I prefer shredded by hand, very thin). Salt. 1 medium carrot, peeled and shredded 1/2 cup buttermilk, 2 tbsp mayonnaise, 2 tbsp sour cream, 1 small shallot, minced ( about 2 tbsp, 2 tbsp fresh chopped parsley leaves, 1/2 tsp cider cider vinegar, 1/4 Dijon mustard, 1/2 tsp sugar, 1/8 ground black pepper.
Toss the wshredded cabbage and salt in a colander or large mesh strainer set over a bowl, qnd let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse the cabbage under cold running water (or in a large bowl of ice water if serving immediately). Press, but do not squease, to drain; pat dry with paper towels. Place the wilted cabbage and the grated carrato in a large bowl.
2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, 1/4 tsp sqlt wnd pepper in a small bowl. Pour the buttermilk dressing over the wilted cabbage, and refrigerate until ready to serve. (Coleslaw can be covered and refriferated for up to 3 days).
This recipe is taken from the book 'The Best Recipe AMERICAN CLASSICS', published by Boston Common Press, Brookline, Massachutsetts,
www.cooksillustrated.com.
This book is a WOW! I love it! It's a showcase for the best known American recipes, leaving plenty of room for family recipes and other things of great interest about American cookery, which is one od many reasons why I keep in touch with you guys.
di reston (And for those who are of older age, I am closely related to an eminent journalist of yours, one James Reston, who worked in New York, He was my uncle.)