Cooking Classics: Buttermilk Cole Slaw

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From The Garden

Buttermilk Cole Slaw

Buttermilk Cole Slaw is a recipe my father made often in the summertime when I was growing up. While my mother was in charge of meals during the week, my father would step in for weekend dinner preparations. The Saturday night special was always steak with his special recipe for mushrooms & onions, a baked potato & an iceberg based green salad but Sunday was always a wild card. Sometimes he’d make omelets or homemade waffles. If grilled pork chops were on the menu, you could almost bet cole slaw making was in order. I would watch as he would remove the outer leaves from the cabbage, then core & slice it into chunks. He would put them into the blender with a carrot & fill it with a little water to pulse the mixture more easily. Once finely chopped, he would place the mixture in a colander & allow it to drain then proceed to fold it into a mayonnaise based dressing consisting of several pastry staples. If you like a simple slaw this recipe is for you. It pairs well with bold, smoky barbecue & foods that pack a punch by providing good balance to the plate. Follow my tips for pulling off this effortless summer classic.

Southern Recipe Classics By Rebecca Gordon Buttermilk Lipstick Cooking Lessons Buttermilk Cole Slaw TV Cooking Personality Editor In Chief Southern Cooking Entertaining & Tailgating Lifestyle Brand Pastry Chef Author Southern Tailgating Expert Food Stylist Writer Photographer WBRC Fox 6 Contributor Birmingham Alabama

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makes 16 servings

Expect a good bit of water to release once tossed with the dressing. Season the cabbage generously with salt to allow all of the flavors to shine through.

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

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. Whisk together the mayonnaise, the buttermilk, the honey, the Dijon, the lemon juice, the salt & the pepper in a separate large bowl. Fold the cabbage mixture into the dressing. Serve right away or make up to a day ahead of time & chill in the refrigerator. Stir well before serving with a slotted spoon.

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{testing notes}

How To Trim Scallions

Although scallions are available in your local market year round, they are typically planted when the ground is cool. As the soil begins to warm, the scallions begin to take shape in the garden & are ready for a spring harvest. If a milder flavor is desired in recipe applications, choose younger, smaller bulb groupings.

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The Technique

Expect the white portion to have a sharper flavor so many times recipes may call to omit it for a more balanced flavor as is the case of Scallion Vinaigrette. Trim scallions before using them in recipe applications by cutting the tips & the ends away, then thinly cut them. When I worked in the restaurants, several chefs used razor blades to slice them with precision into a collection of shaved green onions. Although certainly not necessary in this case, I find that a freshly sharpened paring knife yields a cleaner, neater result as opposed to a chef knife. 

The Tune
“Easy Living” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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