Description Edit

This recipe tastes best when the cabbage and carrots are still crunchy to the bite.

  • Makes 12 servings.

Ingredients Edit

Directions Edit

  1. Put potatoes in a saucepan with 2 cups of water.
  2. Cook over medium-high heat until potatoes are still a little hard (do not cook potatoes until soft).
  3. Drain and cut into strips.
  4. Set aside.
  5. Quarter cabbage.
  6. Remove core.
  7. Shred into ½-inch strips.
  8. In a large bowl, combine cabbage, carrots and scallions.
  9. In another bowl, mix vinegar, mustard powder, sugar, salt and pepper.
  10. Mix until sugar dissolves.
  11. Add in oil.
  12. Pour dressing over vegetables and mix.
  13. Add in potatoes and mix again.
  14. Cover and set aside for 15 minutes.
  15. Pour in buttermilk and mix.
  16. Cover and refrigerate for 6 hours.

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