BUTTERMILK COLESLAW WITH CARROTS & RAISINS

serves 4–6
FOR THE BUTTERMILK DRESSING
3⁄4 cup (6 fl oz/180 ml) mayonnaise
1⁄2 cup (4 fl oz/125 ml) buttermilk
1⁄4 cup (2 oz/60 g) sour cream
1⁄2 bunch fresh flat-leaf parsley, leaves
and tender stems, finely chopped
1⁄2 bunch fresh chives, finely chopped
Salt and freshly ground white pepper
1⁄2 cup (3 oz/90 g) golden raisins
1 large carrot, cut into thin matchsticks
1⁄2 red onion, thinly sliced
2 shallots, thinly sliced
3 Tbsp white vinegar
1⁄2 head green cabbage,
cored and finely shredded
1⁄2 head red cabbage, cored
and finely shredded
Salt and ground white pepper
Chopped fresh f lat-leaf parsley
leaves and chives for garnish
To make the dressing, in a bowl, stir together
the mayonnaise, buttermilk, and sour cream.
Stir in the parsley and chives. Season with
salt and pepper.
In a small bowl, soak the raisins in warm
water to cover until plump, about 30 minutes.
Drain the raisins. In another small bowl,
combine the carrot, onion, shallots, and
vinegar and toss to coat.
In a large bowl, toss together the green and
red cabbage. Add the raisins, carrot-vinegar
mixture, and buttermilk dressing and toss
to coat. Season with salt and pepper. Garnish
with the parsley and chives and serve.