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ON THE SIDE: Buttermilk Coleslaw

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Toss ½ head shredded green cabbage (6 cups) and 1 shredded carrot with 1 teaspoon salt and let drain in colander until wilted, about 1 hour. Rinse cabbage and carrot with cold water, then dry thoroughly with paper towels and transfer to large bowl. Stir in ⅓ cup buttermilk, ¼ cup mayonnaise, 2 tablespoons sour cream, 4 thinly sliced scallions, 1 tablespoon sugar, and ½ teaspoon Dijon mustard. Season with salt and pepper to taste and refrigerate until chilled. Serves 4 to 6.