Buttermilk And Herbed Coleslaw Recipes

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CREAMY BUTTERMILK COLESLAW WITH LEMON AND HERBS



Creamy Buttermilk Coleslaw With Lemon and Herbs image

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

table salt
1 carrot (MED. shredded on box grater)
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot (minced (about 2 tablespoons)
2 tablespoons parsley (( minced fresH)
1 teaspoon lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon Dijon mustard
1 teaspoon thyme leaves (minced fresh)
1 tablespoon chives (MINCED FRESH)
1/8 teaspoon ground black pepper

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



Buttermilk Dressing Coleslaw image

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

1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
2 (10 ounce) packages finely shredded cabbage (angel hair)
1 carrot, shredded

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



Buttermilk Coleslaw image

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

2 cups mayonnaise
1 cup buttermilk
3 tablespoons white sugar
1 teaspoon celery seed
½ teaspoon ground black pepper
2 (16 ounce) packages shredded coleslaw mix

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



Buttermilk and herbed coleslaw image

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

one small savoy cabbage, about 1 1/4 pounds, outer leaves removed, cored, and cut into eight wedges
one large carrot, about 6 ounces, peeled and cut into 3 inch lengths
one small celery root, about 10 ounces, peeled and quartered
one small sweet onion, about 6 ounces, very thinly sliced, about 1 cup
kosher salt
one small clove garlic
1/3 cup buttermilk
1/4 cup extra virgin olive oil
1/2 tablespoons fresh lemon juice, or more to taste
2 tablespoons thinly sliced fresh chives
2 tablespoons chopped fresh flat leaf parsley
1/4 teaspoons celery seeds
freshly ground black pepper

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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