coleslaw with creamy herb buttermilk dressing

I rarely make creamy coleslaw; it reminds me of too many unwanted sides at restaurants, sad little plastic dishes filled with soggy mayo coated cabbage of unknowable age. I should know better. Once upon a time people must have asked for slaw on the side because it was fresh and crisp and cool, the perfect accompaniment for tangy barbeque sauce. You know back in the days before plastic tubs.

There is nothing fancy about this slaw, no wallop of heat, or hidden special ingredient. Just a good old summertime barbecue side: deliciously crisp and fresh on its own or absolutely amazing on a barbecue sandwich. Especially a barbecue sandwich made with the challah pretzel rolls. Thumbs up for the slaw and rolls from all our guests this past weekend.

I’ve been trying to write out this recipe for hours now but the baby bird has left the nest and is hanging out on the fence. No, this sentence is not a collection of clichés or code words. Literally. Sigh how I miss being able to use that word and have people know that I mean ‘not figuratively’. Anyway… I’ve been nervous human auntie all morning long, watching the Momma hummingbird swoop in for regular feedings and the fledgling test its wings on a perch too close to cat level for my comfort. The momma is keeping the other birds away but I’ll step in if a feline gets too close.

Oh yes, coleslaw.

Coleslaw with Herb Buttermilk Dressing

Ingredients

• 1 cup buttermilk
• 2 Tbsp. Greek Yogurt
• 2 Tbsp. Mayonnaise
• 2 Tbsp. Apple Cider Vinegar
• 2 tsp. sugar
• 2-3 Tbsp. minced parsley
• ¼ cup minced red onion
• Optional herbs- 1 Tbsp. minced chives and 1-2 tsp. minced thyme

• 6-8 cups chopped cabbage- green or purple would work but purple cabbage bleeds pink into the dressing. You can use a food processor or mandolin to slice your cabbage but I like to do it by hand and make the chop irregular, nothing above bite sized but not uniform.
• 1 large carrot chopped finely.

directions

1. Whisk together all the ingredients except the cabbage and carrot. Cover and refrigerate.
2. In a large bowl toss the cabbage with 2 teaspoons of kosher salt and allow to sit for about an hour.
3. Drain any liquid from the cabbage and lightly toss with about half the dressing and the carrots. Refrigerate until serving
4. Just before serving toss in the remaining dressing.
5. Serve on its own or as a topper on a barbeque sandwich.

coleslaw with creamy herb buttermilk dressing

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Ingredients

  

• 1 cup buttermilk
• 2 Tbsp. Greek Yogurt
• 2 Tbsp. Mayonnaise
• 2 Tbsp. Apple Cider Vinegar
• 2 tsp. sugar
• 2-3 Tbsp. minced parsley
• ¼ cup minced red onion
• Optional herbs- 1 Tbsp. minced chives and 1-2 tsp. minced thyme
• 6-8 cups chopped cabbage- green or purple would work but purple cabbage bleeds pink into the dressing. You can use a food processor or mandolin to slice your cabbage but I like to do it by hand and make the chop irregular nothing above bite sized but not uniform.
• 1 large carrot chopped finely.

Instructions

 

• Whisk together all the ingredients except the cabbage and carrot. Cover and refrigerate.
• In a large bowl toss the cabbage with 2 teaspoons of kosher salt and allow to sit for about an hour.
• Drain any liquid from the cabbage and lightly toss with about half the dressing and the carrots. Refrigerate until serving
• Just before serving toss in the remaining dressing.
• Serve on its own or as a topper on a barbeque sandwich.

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