Ensalada de col cremosa con pepinillo y eneldo

Ingredientes

• 12 cups shredded green cabbage
• 2 cups julienned carrots
• 1/2 cup finely diced dill pickles
• 1/2 cup chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup dill pickle juice
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparación

1. 1

   Wash and prep the cabbage and carrots. Place them into a large mixing bowl, along with the diced dill pickles, and chopped fresh dill, and chopped parsley. Set aside.

2. 2

   In a bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, sugar, celery seed, salt, and ground black pepper.

3. 3

   Pour the dressing over the veggies and toss well to coat with tongs.

4. 4

   Cover coleslaw and refrigerate for at least two hours before serving.