Buttermilk Cole Slaw


1/2 head purple cabbage
1/4 Vidalia or other sweet or mild onion
2 large carrots, shredded
3 branches celery, very thinly sliced
3-4 sprigs dill, minced
1 tsp. kosher salt

1/2 cup mayonnaise
1/2 cup buttermilk
1 tsp. coarsely ground black pepper or to taste

Using a very sharp chef?s knife or the slicing blade of your food processor, slice the cabbage and onion very thinly. You can shred the carrots using the coarse shredding blade of your food processor. Toss together the cabbage, onion, carrots, celery, dill and salt and set aside.

Whisk the mayonnaise until smooth. Slowly whisk in the buttermilk and add the pepper. Pour the dressing over the cabbage mixture and toss thoroughly. Chill before serving. Serves 4-6.