Super-Simple Tangy Buttermilk Coleslaw

Ingredients

• 1 1/2 pounds green or red cabbage, cored and finely shredded in a food processor or mandoline
• 1 red onion, thinly sliced in a food processor or mandoline
• 1 medium carrot, grated on the large holes of a box grater
• Kosher salt and freshly ground black pepper
• 3/4 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons apple cider vinegar
• 2 teaspoons sugar

Directions

1. Add the cabbage, onion, and carrot to a large bowl, sprinkle with a large pinch of salt, and toss everything together. Set the bowl aside.
2. Whisk the buttermilk, mayonnaise, mustard, vinegar, and sugar together. Pour the dressing over the cabbage mixture, then add a generous amount of black pepper. Toss well, then adjust with more salt and pepper as needed.
3. Transfer the slaw to the refrigerator and let it sit for 30 minutes, or as long as 3 days, before serving.