Buttermilk Coleslaw

This is great served with grilled meats, and sandwiches. It's easy to put together with the help of a food processor. Made it Sunday night, and it was ready to serve Monday evening for dinner. All I needed to do was pull out the leftovers of a pork shoulder that I'd shredded. Heat that with a little bit of sauce and I had pulled pork sandwiches to go with it.

Coleslaw with Buttermilk Dressing

Serves 6

1/2 head finely shredded green cabbage
1/2 finely shredded purple cabbage
2 large carrots, grated
1/2 cup plus 2 tbsp good quality mayonnaise
1/2 cup buttermilk (I use Kate's Real Buttermilk I'm not compensated, just want to spread the word.)
1/4 cup cider vinegar
1/2 tsp dijon mustard
1 tsp freshly ground black pepper
1 tbsp brown sugar
½ tsp celery salt
1/2 tsp kosher salt

Whisk together the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery salt, kosher salt, and pepper in a large bowl.  Add the cabbages and carrots and toss to combine.  Cover and chill until serving time.