Coleslaw

Step 1

Quarter 1 small head green or red cabbage through the core and peel off and discard a few of the thin outer layers. Cut out the tough core in the middle. Slice each quarter crosswise into thin shreds, or process the quarters through the shredding disc of a food processor (about 10 cups).

Step 2

Place 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.

Step 3

Peel 3 large carrots, then grate on the large holes of a box grater or process through the shredding disc of the food processor (about 3 cups). If desired, thinly slice 1 medium bunch scallions (about 1 1/2 cups). Add both to the bowl of cabbage.

Step 4

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.

Step 5

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.