CREAMY BUTTERMILK COLESLAW WITH LEMON AND HERBS
FROM COOKS MAGAZINE:Published July 1, 2002. WHY THIS RECIPE WORKS: The perfect buttermilk coleslaw recipe would produce a salad with crisp, evenly cut pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl. We found that salting and draining the cabbage removed excess water and wilted it to a pickle-crisp texture. For a dressing that was both hefty and tangy, we combined buttermilk, mayonnaise, and sour cream. If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.
Provided by Miss V
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
- 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.).
Nutrition Facts : Calories 74.3, Fat 4.6, SaturatedFat 1.3, Cholesterol 6.3, Sodium 276.1, Carbohydrate 6.9, Fiber 1, Sugar 3.5, Protein 2.2
BUTTERMILK DRESSING COLESLAW
I am not a fan of coleslaw, but my family is, and they love when I make this. especially when wqe are having, burgers or hot dogs. it is a really refreshing side or condiment for summer.
Provided by KittyKitty
Categories Vegetable
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours.
Nutrition Facts : Calories 135.5, Fat 5.3, SaturatedFat 1, Cholesterol 5.2, Sodium 278.9, Carbohydrate 21.8, Fiber 2, Sugar 16.5, Protein 1.6
BUTTERMILK COLESLAW
Creamy buttermilk coleslaw that is easy and quick.
Provided by TCSTEFFEY
Categories Salad Coleslaw Recipes With Mayo
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 14.7 g, Cholesterol 20.7 mg, Fat 31.3 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 247.2 mg, Sugar 4.5 g
BUTTERMILK AND HERBED COLESLAW
This version of coleslaw as versatile. It can be served as a salad, aside, or condiment. It's especially good with steak.Source unknown
Provided by Lynnda Cloutier
Categories Other Salads
Number Of Ingredients 13
Steps:
- 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.
- 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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