* Exported from MasterCook *
Buttermilk & Herb Cole Slaw
Recipe By :Allison Ehri Kreitler
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
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1 small Savoy cabbage -- (about 1-1/4 lb.), bruised outer leaves removed, cored, and cut into eight wedges
1 large carrot -- (about 6 oz.), peeled and cut into 3-inch lengths
1 small celery root -- (about 10 oz.), peeled and quartered
1 small sweet onion -- (about 6 oz.), very thinly sliced (about 1 cup)
Kosher salt
1 small clove garlic
1/3 cup buttermilk
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice -- more to taste
2 tablespoons thinly sliced chives
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon celery seeds
Freshly ground black pepper
Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disk and grate the carrot and celery root or cut it into very thin (julienne) strips by hand; you should have about 2-1/2 cups total. Add the carrot and celery root to the cabbage, along with the onion and 1 Tbs. kosher salt and toss. Pack the slaw into a colander. Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate. Drain the slaw in the sink or over a bowl for 2 hours.
Coarsely chop the garlic. Sprinkle the garlic with a large pinch of kosher salt and mash it into a paste on a cutting board with the side of a chef's knife. In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 tsp. pepper.
Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with kosher salt, pepper, and lemon juice if needed.
Serves six.Yields 5 to 6 cups
This version of cole slaw is versatile-it can be served as a salad, a side, or a condiment. It's especially good with grilled [favorite].
Source:
"Fine Cooking 80, pp. 48, September 1, 2006"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"5 1/2 cups"
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Per Serving (excluding unknown items): 106 Calories; 9g Fat (75.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
