Buttermilk Coleslaw Food

BUTTERMILK SLAW

Steps:

• Toss the cabbage, radicchio, red onion, and chives in a large bowl.
• In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.

RESTAURANT-STYLE COLESLAW I

Steps:

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

COLESLAW

Steps:

• Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry.
• In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.
• Yield: Preparation time: 3 hours and 30 minutes Easy of preparation: easy

BUTTERMILK COLESLAW

Steps:

• In a large bowl, mix cabbages, carrots, onion and parsley.
• In a small bowl, mix buttermilk, mayonnaise, mustard, sugar and celery seeds. Season to taste with salt and pepper.
• Pour dressing over cabbage mixture, toss to blend. Cover and chill at least one hour before serving.

BUTTERMILK COLESLAW

Steps:

• In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. Refrigerate for at least 30 minutes before serving. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.

BUTTERMILK DRESSING COLESLAW

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.

BUTTERMILK COLESLAW

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.

BUTTERMILK GREEN GODDESS SLAW

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.