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.