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1
Add the cabbage, carrot and onion to a large colander.
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2
Sprinkle with salt, toss, place over a bowl or in the sink and allow to marinate for 1 to 4 hours.
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3
Rinse the cabbage, carrot and red onion under cold running water.
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4
Press to drain without squeezing the cabbage.
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5
Allow to drain for 15 minutes to one hour.
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6
Pat the cabbage, carrot and red onion dry with a few sheets of papper towel.
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7
At this stage, you can put the cabbage, carrot and red onion into a zipper bag and refrigerate until you are ready to make the salad.
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8
This can be done up to one day ahead.
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9
Whenever you want to make the salad.
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10
Add the bacon in a skillet over medium heat, and fry the bacon until they are crisp and brown, 5 to 7 minutes.
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11
Transfer the cooked bacon pieces with a slotted spoon onto a plate lined with a few layers of paper towels.
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12
Discard all but two tablespoons of the bacon drippings.
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13
Meanwhile in a bowl, add the buttermilk, bacon drippings, vinegar, caraway seeds, dry mustard and honey, whisk until well blended.
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14
In a large bowl, add the cabbage, carrot, and red onions.
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15
Pour the buttermilk dressing over the vegetables, and toss until well mixed.
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16
Season with salt and black pepper to taste if needed.
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17
You can serve it right away.
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18
Or you can cover it with a large piece of plastic wrap or transfer into a air-tight container.
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19
Keeps wonderfully for up to 4 days in the refrigerator.
