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.
RADICCHIO SLAW
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 24m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
- In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
- Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.
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
RADICCHIO SLAW
Traditional coleslaw seasonings--sweetened vinegar and celery seed--are tossed with thinly sliced radicchio and scallions for this new rendition of a familiar favorite.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil, and season with salt and pepper.
- Add radicchio, scallions, and celery seed to bowl. Toss to combine, and let stand 10 minutes to soften. Toss again, and serve.
BUTTERMILK AND GORGONZOLA COLESLAW
I wanted to kick up the flavor in my buttermilk coleslaw recipe to accompany a spicy pork tenderloin sandwich. The combination was perfect! I set out on a mission to pair this coleslaw with other more traditional coleslaw accompaniments such as burgers and chili dogs. This recipe is a winner!
Provided by Brandess
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- DRESSING: In a medium mixing bowl, preferably one with a lid, combine dried onion, dill, white sugar, mayo, buttermilk, vinegar and salt and pepper. Mix well with a whisk or a fork. Set aside for 5 minutes.
- *Empty coleslaw mix into a separate bowl, add in 1/2 of the dressing and fold ingredients until all is well incorporated. Store the remaining dressing in a jar with a tight fitting lid and place in the fridge.
- Add the crumbled Gorgonzola cheese and gently fold into the slaw mix until completely distributed. Cover and refrigerate for at least 2 hours before serving. Adjust salt to taste before serving and add more of the dressing if you feel your slaw mix is too dry.
- *NOTE: After combining the dressing with the slaw mix it may appear dry, but refrain from adding more wet ingredients to moisten. As the slaw sits in the fridge, the salt and sugar within the recipe will draw out the natural water in the cabbage and dilute the dressing naturally. Additionally, you can make the dressing up to 1 week before use and store in a jar with a tight fitting lid in the fridge. When ready to use, simply add the slaw mix and Gorgonzola.
Nutrition Facts : Calories 118.7, Fat 5.9, SaturatedFat 1.3, Cholesterol 6.2, Sodium 304.4, Carbohydrate 16.1, Fiber 1.4, Sugar 11.8, Protein 1.7
RADICCHIO BUTTERMILK COLESLAW
Categories Salad Egg Side No-Cook Fourth of July Picnic Vegetarian Backyard BBQ Apple Pear Fall Spring Summer Winter Chill
Yield 6 people
Number Of Ingredients 14
Steps:
- Dressing: (1) Add shallots and 3 T lemon juice in a bowl. Let sit for 5 minutes. (2)To make a mayonnaise: whisk egg yolk, mustard, 1 T lemon juice and pinch of salt. Add oil SLOWLY, whisking constantly (and fast) until emulsion begins. Mayonnaise will thicken as you continue to add the oil. Correct according to taste with salt, pepper, and lemon juice. (3)To finish the dressing whisk the shallot mixture and then the buttermilk into the mayonnaise. Correct according to taste. Stir in the parsley. Chill for a few hours if possible. The flavors will blend and the dressing will thicken. Salad: (1)Remove any dirty, damaged or bruised leaves from the radicchio. Cut the radicchio into quarters and cut out the core. Cut each quarter into 1/4-inch ribbons. Place in large bowl. (2)To prepare the romaine, lay each heart of romaine and make 3 or 4 lengthwise cuts, starting just above the root. Then cut the romaine crosswise into 1/4 inch ribbons. Wash and spin dry if the romaine are gritty. Add to bowl with radicchio. Add the mint. (3) Peel the apples and pears if the skins are tough. Cut each fruit into four pieces and then slice in 1/8-inch slices. Add to bowl. Season salad with salt and pepper. Toss with enough dressing to coat. Correct according to taste. Add a squeeze of lemon, salt, or pepper. This salad would be nice with the addition of some toasted pecans or walnuts and a handful of golden raisins.
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 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
RADICCHIO & CARROT SLAW
Provided by Karen Busen
Categories Side Fourth of July Picnic Quick & Easy Backyard BBQ Mayonnaise Carrot Party Radicchio Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a large mixing bowl, toss all the ingredients together. Serve chilled.
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