Apple Buttermilk Slaw
Serves 8
1 cup Hellmann’s mayonnaise
1 cup buttermilk
½ cup Laurent du Clos whole-grain mustard
¼ cup fresh lemon juice
3 tablespoons sugar
½ teaspoon Morton’s kosher salt
½ teaspoon freshly ground Spice Hunter black pepper
1 medium red cabbage
4 large carrots
2 large Granny Smith apples, cored and peeled
In a large bowl, whisk together the mayonnaise, buttermilk, mustard, lemon juice, sugar, salt and pepper. Refrigerate the dressing until you’re ready to use it.
Quarter and core the cabbage, and finely shred it using a long, sharp knife. Coarsely shred the carrots and apples using the grating blade of a food processor.
Add the cabbage, carrots and apples to the dressing in the bowl and toss well. Adjust the seasoning. Serve immediately if you like your slaw crunchy or let the slaw set to soften a bit.
Courtesy of Amy Tobin
