buttermilk and herbed coleslaw

Name: Buttermilk and herbed coleslaw
Ingredients: - one small savoy cabbage, about 1 1/4 pounds, outer leaves removed, cored, and cut into eight wedges; - one large carrot, about 6 ounces, peeled and cut into 3 inch lengths; - one small celery root, about 10 ounces, peeled and quartered; - one small sweet onion, about 6 ounces, very thinly sliced, about 1 cup; - kosher salt; - one small clove garlic; - 1/3 cup buttermilk; - 1/4 cup extra virgin olive oil; - 1/2 tablespoons fresh lemon juice, or more to taste; - 2 tablespoons thinly sliced fresh chives; - 2 tablespoons chopped fresh flat leaf parsley; - 1/4 teaspoons celery seeds; - freshly ground black pepper

(1 RATING)

48 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Jul 30, 2012

This version of coleslaw as versatile. It can be served as a salad, aside, or condiment. It's especially good with steak.Source unknown

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Ingredients

- one small savoy cabbage, about 1 1/4 pounds, outer leaves removed, cored, and cut into eight wedges
- one large carrot, about 6 ounces, peeled and cut into 3 inch lengths
- one small celery root, about 10 ounces, peeled and quartered
- one small sweet onion, about 6 ounces, very thinly sliced, about 1 cup
- kosher salt
- one small clove garlic
- 1/3 cup buttermilk
- 1/4 cup extra virgin olive oil
- 1/2 tablespoons fresh lemon juice, or more to taste
- 2 tablespoons thinly sliced fresh chives
- 2 tablespoons chopped fresh flat leaf parsley
- 1/4 teaspoons celery seeds
- freshly ground black pepper

How To Make buttermilk and herbed coleslaw

Step 1

thinly slice the cabbage in a food processor using a 4 mm slicing disc or by hand. You should have about six packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disc and grated carrot and celery root or cut into very thin julienne strips by hand. You should have about 2 1/2 cups total. Add the carrot and celery root to the cabbage, along with the onion and 1 tablespoon salt and toss. Packed with slotted into a colander. Lay a plate that fits inside a colander on top of the slot and set a heady can or jar on top of the plate. Drain this in the sink over a bowl for two hours.

Step 2

Coarsely chop the garlic. Sprinkle the garlic with a large pinch of salt and mash into a paste on a cutting board with the side of a chef's knife. In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 teaspoon pepper. Turn the slaw out onto a clean dish towel or some paper towels and pat thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing and season to taste with salt, pepper, and lemon juice if needed. Makes 5 to 6 cups or serves 6 to 8.
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