Buttermilk Herbed Coleslaw

Name: Buttermilk Herbed Coleslaw
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: savoy cabbage; carrots; celery; sweet vidalia onions; salt; garlic cloves; buttermilk; olive oil, extra-virgin; lemon juice; lemon juice; chives; parsley leaves; celery seeds; black pepper

Remove the bruised leves, half and core the cabbage.

Get together all the ingredients we need.

In a food processor, thinly slice the cabbage with a 4mm slicing dish or by hand.

If using a food processor, switch to the grating dish and grate the carrot or by hand cut it into very thin strips.

Put cabbage, carrot, celery into a large mixing bowl.

Transfer the slaw into a colander that sits over a large bowl or saucepan.

Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry.

Finely chop the fresh chives and parsleys.

Here we have all the dressing ingredients in this small jar.

Put the lid on, and shake until the dressing is well blended.

Here we have the well blended dressing. Chill in the frige until all the other ingredients are ready.

The well seasoned and chilled buttermilk dressing and well drained and dried slaw.

Season with more salt, black pepper and lemon juice if needed.

Homemade buttermilk herbed coleslaw is ready to go.

Place the coleslaw onto a serving plater, enjoy!

Buttermilk dressing gives the cole slaw creaminess in taste by keeps it light without adding much in the way of fat. Fresh chives and parsley keeps the taste bright. A tasty side dish with BBQ!

Yield

8
servings

Prep

15
min

Cook

0
min

Ready

2½
hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1 ⅓	pounds	savoy cabbage 1 smal head, bruised outer leaves removed, cored, and cut into 8 wedges	*
1	large	carrots peeled and cut into 3-inch lengths
3	stalks	celery thinly sliced	*
1	each	sweet vidalia onions 5 to 7 ounces, very thinly sliced
1	x	salt	*
1	small	garlic cloves	*
½	cup	buttermilk
4	tablespoons	olive oil, extra-virgin
2	tablespoons	lemon juice or to taste, freshly squeezed
2	tablespoons	lemon juice or to taste, freshly squeezed
2 ½	tablespoons	chives freshly and finely chopped
2 ½	tablespoons	parsley leaves freshly chopped
½	teaspoon	celery seeds
1	x	black pepper freshly ground, to taste	*

Ingredients

Amount	Measure	Ingredient	Features
604.8	g	savoy cabbage 1 smal head, bruised outer leaves removed, cored, and cut into 8 wedges	*
1	large	carrots peeled and cut into 3-inch lengths
3	stalks	celery thinly sliced	*
1	each	sweet vidalia onions 5 to 7 ounces, very thinly sliced
1	x	salt	*
1	small	garlic cloves	*
118	ml	buttermilk
60	ml	olive oil, extra-virgin
30	ml	lemon juice or to taste, freshly squeezed
30	ml	lemon juice or to taste, freshly squeezed
38	ml	chives freshly and finely chopped
38	ml	parsley leaves freshly chopped
2.5	ml	celery seeds
1	x	black pepper freshly ground, to taste	*

Directions

In a food processor, thinly slice the cabbage with a 4mm slicing dish or by hand.

Place the cabbage in a large mixing bowl.

If using a food processor, switch to the grating dish and grate the carrot or by hand cut it into very thin strips.

Sprinkle salt over the slaw. Add the carrot, celery, onion and 1 tablespoon salt to the shredded cabbage and toss until well distributed.

Transfer the slaw into a colander and set over a large bowl or saucepan.

Transfer the slaw into a colander that sits over a large bowl or saucepan.

Pack down the slaw and drain for 2 hours.

Meanwhile chop the garlic roughly.

Sprinkle a pinch of salt over and mash it into a paste on a cutting board with the side of a chef's knife.

In a small jar or bowl, add the garlic paste, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and freshly ground black pepper to taste, whisk or shake if using jar until well blended. Chill in the frige until ready to use.

Here we have the well blended dressing. Chill in the frige until all the other ingredients are ready. Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry.