Creamy Lemon Buttermilk Coleslaw

Directions

Add the shredded cabbage to a large colander set in the sink or over a large bowl.

Sprinkle with 1 teaspoon of salt, toss to coat and allow to stand for at least 2 hours, preferably 4 to 6 hours. This allows the cabbage to release it’s liquid (preventing watery slaw) and create the perfect texture.

Press out the cabbage to remove as much liquid as possible and pat dry with paper toweling.

Add the grated carrot and cabbage to a large bowl.

In a small bowl, mix together the sour cream, mayonnaise, red onion, thyme, lemon juice, sugar, dijon mustard and black pepper.

Drizzle the dressing over the cabbage and carrot mixture. Toss to combine and refrigerate until thoroughly chilled.

Will keep well in the refrigerator for up to 3 days.