WRITTEN ON May 20th, 2009 BY Meredith AND STORED IN Salads, Vegetarian

I can’t say it enough. I love colorful food. Not only is color usually synonymous with freshness, but it just looks so darn pretty. I imagine all the nutrients I’m getting as I eat it (and go back for seconds. This is in line with the eating-cookies-while-standing-up rule). This cole slaw is vinegary and just slightly creamy. Instead of being heavily mayo-based, it derives it’s creamy tang from buttermilk, which is low-fat and super healthy, because it has added cultures similar to those found in yogurts. The combination of green and red cabbage, plus the bright orange carrots and dark green parsley leaves give it vibrancy and the vinegar packs a big punch. Serve it right on top of your pulled chicken sandwich for a truly authentic barbeque experience (and check back on Friday for a recipe that will help you polish off the rest of the buttermilk).

'Slaw, shucks...

'Slaw, shucks...

Colorful Cole Slaw
3 cups (about ½ small head) each green and red cabbage, sliced thin
2 cups shredded carrots (you can use a box grater, a mandolin, or buy them pre-sliced or shredded)
½ sweet Vidalia onion, diced
2 scallions, thinly sliced
2 handfuls fresh parsley, chopped
¾ cup lowfat buttermilk
½ cup apple cider vinegar
1 tbsp mayonnaise
1 tbsp Dijon mustard
Salt and pepper to taste
Combine Dijon, vinegar, salt and pepper and whisk until smooth. Add in buttermilk and mayonnaise, whisking to incorporate. Pour dressing over first 5 ingredients, toss to coat. Check for seasoning, add salt and pepper if needed. Cover and chill about 1 hour to allow flavors to meld.

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