Ingredients

• 6 sl bacon, cooked and crumbled
• 1 lb green cabbage, sliced thin
• 1 ea carrot, peeled, sliced thin
• 1/2 C sweet onion, sliced paper thin
• 1/2 C buttermilk
• 2 T olive oil
• 2 T cider vinegar
• 1 T caraway seeds
• 1/4 t dry mustard

Instructions

1. Salt the cabbage and let sit 30 minutes in a colander to drain.
2. Whisk together the buttermilk, oil, vinegar, caraway seeds and dry mustard, then season to taste.
3. Toss the remaining ingredients in the dressing, plate and serve.

Source: Cook's Illustrated, Sept/Oct 1999

Contributed by: Skip