1 head cabbage
2 cloves garlic
1/2 cup 2% low-fat milk
1/2 cup buttermilk
2 tablespoons whole grain mustard
2 tablespoons cider vinegar
1/2 cup sugar
1 teaspoon salt
Shred or chop head of cabbage depending on texture desired.
Mince shallot and garlic. Combine in a bowl with milk, buttermilk, sugar, mustard, vinegar and salt. Mix well.
Combine dressing with cabbage in a large bowl. Toss cabbage to coat with dressing.
Refrigerate for at least 2 hours before serving.