Coleslaw

1. 1

   Place 10 cups shredded cabbage in a large bowl. Alternatively, salt the cabbage (optional, but it helps it stay crisp a little longer): Transfer the cabbage to a colander, sprinkle with 1 tablespoon kosher salt, and toss to combine. Place the colander on a plate or in the sink and let the cabbage sit for 30 to 60 minutes. Squeeze as much moisture as you can from the cabbage with your hands, then transfer to a large bowl.

2. 2

   Add 3 peeled and grated large carrots and 1 medium bunch thinly sliced scallions (if using) to the bowl of cabbage.

3. 3

   Place 1/2 cup mayonnaise, 1/2 cup buttermilk, 2 tablespoons apple cider vinegar, 1 tablespoon honey or granulated sugar, 2 teaspoons Dijon or coarse ground mustard, 1/2 teaspoon celery seeds, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a medium bowl and whisk to combine.

4. 4

   Add the dressing to the cabbage mixture and toss to coat. Taste and season with more salt, pepper, and up to 1 tablespoon more granulated sugar or honey as needed. Serve immediately or cover and refrigerate for up to 3 hours before serving.

Recipe Notes

1. 5

   Coleslaw mix: About 13 cups coleslaw mix can be substituted for the cabbage and carrots.Make ahead: The vegetables and dressing can be prepared and refrigerated in separate airtight containers for up to 1 day ahead. Alternatively, the coleslaw can be dressed, covered, and refrigerated for up to 3 hours before serving.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

   180 min