Here is my favorite one.. Don't know if you know this or not but if you take your shredded cabbage and put it in a Colander and salt it up and leave it sit overnight it will drain a lot of water out of it..That way it won't get watery if you leave it sit for a day or so..will stay nice and creamy!
Creamy Buttermilk Coleslaw
Serves 4
1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot, shredded on box grater
� cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot, minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
� teaspoon cider vinegar
� teaspoon granulated sugar
� teaspoon Dijon mustard
1/8 teaspoon ground black pepper
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.)