Tangy Buttermilk Coleslaw

1 ½ pounds green or red cabbage, cored and finely shredded in a food processor or mandoline (about 10 cups of shredded cabbage)

1 red onion, thinly sliced in a food processor or mandoline (about 1 cup)

1 medium carrot, grated on the large holes of a box grater (about ¾ cup)

Kosher salt and freshly ground black pepper

¾ cup buttermilk

¼ cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons apple cider vinegar

2 teaspoons sugar

Note: Ingredients may have been altered from the original.

Directions at seriouseats.com

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