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Shredded salads can be prepared ahead and kept several days in the refrigerator.. making them perfect for work lunches or quick suppers.
Having the dressing be half buttermilk is a nice touch.
Make dressing by combining and whisking until smooth:
Pour dressing over cabbage, cover and allow to marinate at least hours. Add salt and pepper as desired before serving.
The red pepper is not necessary but it puts on a beautiful display.
Prepare the marinade by combining in a saucepan and bringing to a boil:
When the sugar is fully dissolved and the marinade has reached a boil, simmer for 5-10 mnutes until mixture is syrupy. Let cool to room temperature.
Slice 2 long cucumbers into 1/6" thick slices.
Chop up one sweet red pepper.
Strip the leaves off 6-12 leafy dill springs and chop.
Pour the marinade over the vegies and refrigerate for at least one hour, preferably four or more. Remove salad with slotted spoon into serving bowl and season with salt and pepper.
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Author: Maura Enright
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