Quinton's Coleslaw with Buttermilk-Chive Dressing

Quinton’s Coleslaw with Buttermilk-Chive Dressing

I have tinkered with coleslaw for a while to develop my favorite characteristics. This recipe requires a 24-hour pickling process to remove the raw cabbage flavor while at the same time improving its crunchiness—make it the day before serving.

SLAW

1 head green cabbage
1 large carrot

Discard outer leaves of the cabbage. Quarter vertically. Cut out and discard the tough inner stem. Dice the cabbage into smaller than ¹/4-inch pieces (hand dicing is superior, tidier, and faster than a machine for this; machines crush the cabbage and ruin its crunch). Place cabbage in a 2- or 3-quart refrigerator storage container. Peel carrot. Grate carrot in standard cheese grater. Add carrot to cabbage.

BUTTERMILK-CHIVE DRESSING

³/4 cup buttermilk
³/4 cup mayonnaise
¹/2 cup sugar
1 teaspoon salt
¹/2 teaspoon pepper
3 Tablespoons plain white vinegar
¹/4 cup lemon juice (squeezed from 1 or 2 lemons)
¹/2 cup minced chives

In a medium bowl whisk together all dressing ingredients. Add dressing to cabbage and stir to combine completely. Refrigerate 24 hours, stirring intermittently to lift dressing from the bottom and ensure that all cabbage gets sufficiently immersed to pickle. Or, if you have a tightly sealed container, you can distribute the dressing by storing the container upside down for a while. Serve.