Buttermilk-Spiked Cole Slaw

Makes 8 to 10 servings

Mayonnaise-based dressing can coat your mouth, whereas buttermilk and a bit of sugar keep this classic slaw creamy while providing just the right amount of tangy sweetness. Use the slaw as a topping for pulled pork sandwiches and as a side dish.

• 1 cup full-fat buttermilk
• ⅔ cup sugar
• ¼ cup rice vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon kosher salt
• ¼ teaspoon ground white pepper
• 1 medium green cabbage
• ¼ small purple cabbage
• 1 carrot, peeled and shredded
• 2 tablespoons minced onion

In a large bowl, combine the buttermilk, sugar, vinegar, lemon juice, salt, and pepper and stir until smooth. Using a very large sharp knife, slice the cabbages into ¼-inch-thick slices. Lay the slices flat and finely chop them, first sideways, then up and down. You should have about 6½ cups green cabbage and ½ cup purple. Add the cabbage, along with the carrot and onion, to the buttermilk mixture and toss until well coated. Cover and refrigerate for several hours, until chilled. The slaw keeps, refrigerated, for 3 days.