Coleslaw

Good Eats – Alton Brown

1/2 head green cabbage, thinly sliced

1/2 head red cabbage, thinly sliced

1 carrot, thinly sliced

1/2 cup buttermilk

2 fluid ounces plain yogurt

2 fluid ounces mayonnaise

1 tablespoon pickle juice

1 teaspoon dry mustard

1 tablespoon chives, chopped

Kosher salt, as needed

1/2 teaspoon fresh ground black pepper

Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.

In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.