Creamy Buttermilk Coleslaw

1. Toss shredded cabbage and 1 teaspoon salt in colander or large-mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 1⁄4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

BUTTERMILK COLESLAW WITH GREEN ONIONS AND CILANTRO
Omit mustard, substitute 1 tablespoon minced cilantro for parsley and 1 teaspoon lime juice for cider vinegar, and add 2 thinly sliced scallions to dressing.

LEMONY BUTTERMILK COLESLAW
Substitute 1 teaspoon lemon juice for vinegar and add 1 teaspoon minced fresh thyme and 1 tablespoon minced fresh chives to dressing.