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Buttermilk Herbed Coleslaw

 
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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

hrs

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

Ingredients

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
*

Directions

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

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.

Add the slaw into a large bowl.

Pour in the buttermilk dressing, toss until evenly coated and well mixed.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 8274% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 27mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 33% Vitamin C 13%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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