Irish Cabbage and Potato Slaw

Description
This recipe tastes best when the cabbage and carrots are still crunchy to the bite.
 * Makes 12 servings.



Ingredients

 * 2 medium white potatoes, peeled and sliced
 * 1 small savoy cabbage or ½ medium head green cabbage
 * 1 carrot, shredded
 * 4 scallions, green part only, chopped
 * 2 tablespoons distilled white vinegar
 * 1½ teaspoons dry mustard powder
 * 1 teaspoon sugar
 * 1 teaspoon salt
 * ⅛ teaspoon ground black pepper, or to taste
 * 1 tablespoon canola oil
 * ¼ cup fat-free or low-fat buttermilk

Directions

 * 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.