Buttermilk Herbed Coleslaw Recipe

Name: Buttermilk Herbed Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 113 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; 1/2 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 1/2 tablespoons chives freshly and finely chopped; 2 1/2 tablespoons parsley leaves freshly chopped; 1/2 teaspoon celery seeds; 1 x black pepper freshly ground, to taste

Servings: persons

113 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
1/2 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 1/2 tablespoons chives freshly and finely chopped
2 1/2 tablespoons parsley leaves freshly chopped
1/2 teaspoon celery seeds
1 x black pepper freshly ground, to taste

1
In a food processor, thinly slice the cabbage with a 4mm slicing dish or by hand.
2
Place the cabbage in a large mixing bowl.
3
If using a food processor, switch to the grating dish and grate the carrot or by hand cut it into very thin strips.
4
Add the carrot, celery, onion and 1 tablespoon salt to the shredded cabbage and toss until well distributed.
5
Transfer the slaw into a colander and set over a large bowl or saucepan.
6
Pack down the slaw and drain for 2 hours.
7
Meanwhile chop the garlic roughly.
8
Sprinkle a pinch of salt over and mash it into a paste on a cutting board with the side of a chef's knife.
9
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.
10
Chill in the frige until ready to use.
11
Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry.
12
Add the slaw into a large bowl.
13
Pour in the buttermilk dressing, toss until evenly coated and well mixed.
14
Season with more salt, black pepper and lemon juice if needed.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 113 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, and more.

Yes, Buttermilk Herbed Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Buttermilk Herbed Coleslaw

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