BUTTERMILK SLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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 COLESLAW
Buttermilk Coleslaw is creamy, tangy, slightly sweet, and crunchy as all get out with two simple vegetables sharing billing for center stage; cabbage and carrots. There's nothing complicated about it at all, it's just effortlessly perfect.
Provided by Rebecca Lindamood
Number Of Ingredients 9
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 GREEN GODDESS SLAW
This herby coleslaw variation was adapted from "The Animal Farm Buttermilk Cookbook" (Andrews McMeel Publishing, 2013) by Diane St. Clair. In it, a tangy buttermilk- and avocado-spiked green goddess dressing takes the place of the usual mayonnaise mix, for a slaw that's both lighter and fresher tasting. Like most coleslaws, it gets better as it sits so, if you have time, plan to make it a few hours ahead. Save any extra dressing to use as a dip for cut vegetables or for other salads. It will keep for up to two days in the fridge.
Provided by Melissa Clark
Categories easy, salads and dressings, slaws, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
BUTTERMILK COLESLAW
Make and share this Buttermilk Coleslaw recipe from Food.com.
Provided by Lille
Categories Vegetable
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 97.3, Fat 5.3, SaturatedFat 0.9, Cholesterol 4.6, Sodium 158.2, Carbohydrate 11.9, Fiber 2.4, Sugar 6.3, Protein 2.3
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
CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.
Provided by Katherine Sacks
Categories Sandwich Chicken Kid-Friendly Lunch Cabbage Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 29
Steps:
- Prep the chicken:
- Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
- Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
- Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
- Make the Buttermilk Slaw:
- Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
- Fry the chicken:
- Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
- Assemble the sandwiches:
- Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
- Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.
BUTTERMILK SLAW
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Mix both cabbages, carrot, red onion and parsley in large bowl. Whisk buttermilk, mayonnaise, mustard, sugar and celery seeds in medium bowl to blend. Pour over cabbage mixture and toss to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)
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- Remove the core from each half. Set the halves, cut side down, and slice in half again, vertically. Slice as thinly as you can with a large sharp knife.
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