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Recipe

Buttermilk & Herb Cole Slaw

Scott Phillips

Yield: Yields 5 to 6 cups.

Servings: six.

This version of cole slaw is versatile—it can be served as a salad, a side, or a condiment. It’s especially good with steak.

Ingredients

  • 1 small Savoy cabbage (about 1-1/4 lb.), bruised outer  leaves removed, cored, and cut into eight wedges
  • 1 large carrot (about 6 oz.), peeled and cut into 3-inch lengths
  • 1 small celery root (about 10 oz.), peeled and quartered
  • 1 small sweet onion (about 6 oz.), very thinly sliced (about 1 cup)
  • Kosher salt
  • 1 small clove garlic
  • 1/3 cup buttermilk
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. thinly sliced chives
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1/4 tsp. celery seeds
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on eight servings
      Calories (kcal) : 100
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 640
      Carbohydrates (g): 9
      Fiber (g): 3
      Protein (g): 2

Preparation

  • Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disk and grate the carrot and celery root or cut it 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 Tbs. kosher salt and toss. Pack the slaw into a colander. Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate. Drain the slaw in the sink or over a bowl for 2 hours.
  • Coarsely chop the garlic. Sprinkle the garlic with a large pinch of kosher salt and mash it 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 tsp. pepper.
  • Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with kosher salt, pepper, and lemon juice if needed.

Reviews

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Reviews

  • Red_Alert | 01/17/2016

    I was looking to make a cole slaw that was less "creamy" then the many different slaw recipes that I have made in the past. This has way to much bite to it. Not one of my guest liked it. I did add more buttermilk to what was left and it did help, but I will not make this again.

  • KarenS | 09/05/2010

    Did not care for this recipe at all. The small amount of garlic permeated the slaw to the extreme. With all of the work already put into the slaw, I salvaged it by mixing another 1/2 to 3/4 cup of the buttermilk with a tablespoon of powdered sugar to cream it up and cut the garlic taste. Would not make this recipe again.

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