ONE FOR THE TABLE: The World's Best Creamy Coleslaw
1 green or red bell pepper, finely diced
1/4 cup minced fresh parsley
1 cup mayonnaise
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
4 tablespoons apple cider vinegar
2 1/2 tablespoons buttermilk
5 teaspoons celery seeds
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.
2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zip-lock bag and refrigerated overnight.)
3. Pour cabbage and carrots back again into bowl. Add onions, bell pepper and parsley; toss to combine.
4. In a medium bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper and cayenne, and whisk well to dissolve the sugar.
5. Toss the dressing with cabbage mixture until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.
(James Moore blogs at Cook Like James. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com/.)
