Buttermilk Slaw

WOW! This was so yummy. I began by salting the cabbage. While that was wilting I mixed the rest of the ingredients. I added more lime juice and cilantro, but other than than, this is perfect! This is where I got the orginal recipe.If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.INGREDIENTS1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)1 teaspoon table salt1 medium carrot , shredded on box grater1/2 cup buttermilk2 tablespoons mayonnaise2 tablespoons sour cream1 small shallot , minced (about 2 tablespoons)1 tablespoon minced fresh cilantro leaves1 teaspoon lime juice1/2 teaspoon granulated sugar2 scallions , sliced thin1/8 teaspoon ground black pepper1. 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, cilantro, lime juice, sugar, scallions, 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.)