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What You Need:

• 2 white potatoes, peeled and sliced
• 1 small head of cabbage, cored and shredded
• 1 carrot, shredded
• 4 scallions (green part only) chopped
• 2 T of white vinegar
• 1 1/2 t dry mustard powder
• 1 t sugar
• 1 t salt
• 1/2 t pepper
• 1 T of canola oil
• 1/4 C buttermilk

How to Make It:

1. Place the potato slices into a saucepan.
2. Cover the potatoes with water and place the pan over medium high heat.
3. Allow the water to come to a brisk boil.
4. Continue cooking the potatoes for 5 minutes or just until they are beginning to tender.
5. Drain the potatoes well and set aside.
6. Place the cabbage, shredded carrot and scallions into a large mixing bowl and toss to combine.
7. Pour the vinegar into a separate bowl.
8. Add the mustard powder, sugar, salt and pepper and whisk until well combined.
9. Add the oil and whisk again until well combined.
10. Pour the mixture over the vegetables.
11. Add the potato slices and with your hand toss the mixture until all the vegetables are covered with the sauce well.
12. Cover the bowl and allow the slaw to set 10 minutes or until the cabbage just begins to wilt.
13. Pour the buttermilk over the vegetables and recover the bowl.
14. Chill in the refrigerator for at least 1 hour but no more than 6 hours.

Serves: 16

Be sure to use fresh cabbage and a fresh carrot when making this slaw. The slaw tastes best when the cabbage and carrot have a crunch to them. Do not refrigerate more than 6 hours or the buttermilk will soak into the vegetables and make them mushy.