I have been a bit out of the loop lately… life has me wedged between some of this and some of that… you know how it goes. After a longer than usual absense, I feel like I should be posting something extravagent or exciting to re-initate my committment to this blog and “wow” the readers, perhaps a meringe pie, a cupcake tower, or a flambe. Instead, I bring you… coleslaw.

Maybe this is not overly exciting but for me, this dressing was original. A few mayonnaise-hating friends were coming over for dinner and I needed an alternative to the traditional. (well, there are a few spoons in the recipe but it is negligible!) I turned to Forkestra, my friend Dave’s wonderful recipe archive, and alas…found this cole slaw.

If you have been reading, you know how often I sing the praises of buttermilk. Actually, this blog and writing about the food has uncovered my apparent obsession with it as a favorite ingredient. So, today I unveil a new category on Whipped called Buttermilk Love. So, if you ever have some in your fridge, you know where to turn.

Make a batch of delicious BBQ pork, slap this slaw alongside and crack open a beer. Happy Summer!

Cole Slaw with Buttermilk
Makes about 6 cups.

1 lb cabbage
1 medium carrot, shredded on box grater
1/2 c buttermilk
2 tbs mayonnaise
1 small shallot, minced
1/2 tsp cider vinegar
1/2 tsp sugar
1/4 tsp dijon mistard
1/8 tsp ground black pepper

Toss cabbage with 1 tsp of salt and place in larg collander set over a bowl. Let stand until cabbage wilts, at least an hour. Rince cabbage under cold water. Press between towels to dry.

Mix buttermilk, mayonnaise, shallot, vinegar, sugar, mustard and pepper in a small bowl.
Combine cabbage and carrot in a large bowl. Pour dressing over cabbage and carrot and toss to coat. Refridgerate until chilled, about an hour.

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4 Responses to “Red Cabbage Slaw with Buttermilk Dressing”

  1. biff gibbs Says:

    it’s a canvas of flavor… a masterpiece in disguise…and the oscar goes toooo slaw!
    sweet sour acid aromatic spice fat and love! burgers to cassoulet to pad thai to burritos.. they ALL have it!
    and don’t even get me started about west coast BBQ pork.. they wince at slaw on moist sweet pork? texture baby, texture!

  2. Mary Says:

    Great idea, this might even be a cole slaw my husband would eat.

  3. Hip, Hip Hooray for 3 Servings a Day Says:

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  4. » Asian-ish Red Cabbage Slaw – Variation on a Recipe from Orangette Says:

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