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

Submitted by happyzhangbo

Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!

YIELD

8 servings

PREP

15 min

COOK

0 min

READY

2½ hrs

Pro Tips

Avoid Overcrowding: When draining, don’t pack the colander too tightly—give the moisture room to escape.
Fresh Herbs Matter: Use fresh chives and parsley for the brightest flavor; dried herbs won’t deliver the same punch.
Make Ahead: Drain the vegetables in advance and store them dry in the fridge for up to a day. Toss with dressing just before serving to maintain crispness.

Optional Variations

Spicy Kick: Add ½ teaspoon of smoked paprika or a pinch of cayenne to the dressing for a subtle heat.
Crunch Boost: Toss in a handful of toasted sunflower seeds or slivered almonds before serving.
Sweet Twist: Replace the Vidalia onion with ½ cup thinly sliced apple for a sweet-tart contrast.

Ingredients

1 ⅓

POUNDS SAVOY CABBAGE
1 smal head, bruised outer leaves removed, cored, and cut into 8 wedges *

LARGE CARROTS
peeled and cut into 3-inch lengths

STALKS CELERY
thinly sliced *

EACH SWEET VIDALIA ONIONS
5 to 7 ounces, very thinly sliced

X SALT *

SMALL GARLIC CLOVES *

CUP BUTTERMILK

TABLESPOONS OLIVE OIL, EXTRA-VIRGIN

TABLESPOONS LEMON JUICE
or to taste, freshly squeezed

2 ½

TABLESPOONS CHIVES
freshly and finely chopped

2 ½

TABLESPOONS PARSLEY LEAVES
freshly chopped

TEASPOON CELERY SEEDS

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.