Creamy Coleslaw

Serves 8

1 head cabbage
1 shallot
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
  1. Shred or chop head of cabbage depending on texture desired.
  2. Mince shallot and garlic. Combine in a bowl with milk, buttermilk, sugar, mustard, vinegar and salt. Mix well.
  3. Combine dressing with cabbage in a large bowl. Toss cabbage to coat with dressing.
  4. Refrigerate for at least 2 hours before serving.