Directions:
- 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
- 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.86 Kcal (406 kJ) | ||
| Calories from fat | 61.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.8g | 10% | |
|---|---|---|---|
| Cholesterol | 8.37mg | 3% | |
| Sodium | 97.54mg | 4% | |
| Potassium | 179.4mg | 4% | |
| Total Carbs | 7.39g | 2% | |
| Sugars | 4.43g | 18% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 119.13 Kcal (499 kJ) | ||
| Calories from fat | 75.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.36g | 10% | |
|---|---|---|---|
| Cholesterol | 10.29mg | 3% | |
| Sodium | 119.96mg | 4% | |
| Potassium | 220.65mg | 4% | |
| Total Carbs | 9.09g | 2% | |
| Sugars | 5.45g | 18% | |
| Dietary Fiber | 1.38g | 4% | |
| Protein | 2.48g | 4% | |
| Vitamin C | 7.6mg | 10% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 74.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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