1 small or half a large purple cabbage – about 1 ½ lbs
Buttermilk Dressing – makes about 10 oz.
½ cup sour cream
½ cup buttermilk
¼ cup mayonnaise
¼ - ½ tsp garlic powder (optional)
1 tsp salt
½ tsp green chile powder, or more to taste
2 Tbsp. chopped fresh dill
2 Tbsp. chopped fresh chives
To make the dressing, combine all of the ingredients together. Taste and add more salt or chile powder if you like.
Place the dressing in a clean glass jar and store in the refrigerator until ready to use (you can make this a day ahead).
Remove the hard core of the cabbage and slice the leaves into ribbons. Place in a large bowl and pour over some of the dressing enough to coat it. You’ll have leftover dressing which is a good thing– it’s great on a tomato salad or with a wedge of iceberg lettuce.