Summer Entertaining
Bold & smoky barbecue ribs beg for an old-fashioned crunchy side.
Balance the plate with this sweet & tangy dish.
Buttermilk Cole Slaw
makes 16 servings
4 lbs cabbage, rinsed, cored & cut into 1 1/2-inch chunks
3 carrots, scraped & sliced
3 scallions, sliced
3/4 cup mayonnaise
1/2 cup whole buttermilk
3 Tbsp honey
3 Tbsp Dijon mustard
2 Tbsp lemon juice
1 1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
one
Pulse the cabbage & carrots in 5 to 6 batches
in a heavy duty food processor
several seconds or until coarsely ground.
Place each batch in a large bowl.
Add the scallions.
i blended until the size was similar to sunflower seeds
feel free to pulse a few batches a wee bit less for a texture variation
two
Whisk together the mayonnaise, the buttermilk, the honey, the Dijon,
the lemon juice, the salt & the pepper in a separate large bowl.
the dressing will be a touch thin
Fold the cabbage mixture into the dressing.
taste the slaw & adjust the seasonings
three
Serve right away or make up to a day ahead of time & chill in the refrigerator.
Stir well before serving with a slotted spoon.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Dress Up A Sandwich
Pass on the lettuce.
Slaw adds sweet crunch to many lunchtime options.
Perk up standards such as pulled pork barbecue, a reuben & turkey.
To keep bread from getting soggy, layer between meats & cheeses.
etc
The Cabbage
Expect a good bit of water to release once tossed with the dressing.
Season the cabbage generously.
Add enough salt to allow all of the flavors to shine through.
Perfect Partners
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Be sweet.
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