1/2 head red cabbage, shredded with mandolin
1/4 head green cabbage, shredded with mandolin
1 and 1/2 carrots, grated
2 heaping Tablespoons parsley, chopped
3 heaping Tablespoons dill, chopped
1 large shallot, chopped
3 large garlic cloves, pressed
1 pinch salt
1 pinch black pepper
1 pinch chili flakes (optional)
1/2 teaspoon agave
1/4 teaspoon Dijon mustard
4 Tablespoons apple cider vinegar
1/2 cup buttermilk
2 Tablespoons sour cream
4 Tablespoons Kraft mayonnaise
1. Do all cutting, shredding, slicing, chopping so everything is ready to add when needed.
2. Put the first five ingredients in a large salad serving bowl and toss well.
3. Put the next eleven ingredients in a smaller bowl, starting with the chopped shallot, and mix well
4. Having tossed well, refrigerate this salad for about 2 hours before serving, so all of the diverse flavors have a chance to mingle.
Have a great week everyone!