* Exported from MasterCook *
Buttermilk Garlic Slaw with Smoky Paprika
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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Dressing:
2 teaspoons smoked mild Spanish paprika -- (Pimenton de la Vera), ground ancho chile, or New Mexico chile. Generous teaspoons
3 tablespoons extra-virgin olive oil -- flavorful
juice of two large limes
4 large garlic cloves
1 cup mayonnaise -- (do not use low fat)
1 cup buttermilk
salt and freshly ground black pepper -- to taste
Slaw:
2 1/4 pounds head of cabbage -- green
1 medium red onion -- halved
Garnish:
1/3 cup tightly packed fresh cilantro -- or parsley leaves
Make the dressing: open up the flavor of the paprika by gently warming it with the oil in a small skillet over medium heat. You want to be fragrant, but not toasted. One to 2 minutes should do it
Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic; process for 3 seconds. Turn off the machine, scrape down the sides of the bowl, and add the mayonnaise, buttermilk, and paprika and process for another 2 seconds. Add salt and pepper to taste. (By hand, mince the garlic and blend it with the remaining dressing ingredients.)
Make the slaw: replace the flat blade with a thin slicing disk. Slice the cabbage and onion into the dressing at the bottom of the processor bowl. Scrape the slaw into a bowl or storage container and serve, or refrigerate overnight. (By hand, thinly slice the cabbage and onion and toss with the dressing.)
To serve, drain off any excess liquid and taste the slaw for seasoning. Then turn it into a serving bowl and fold in the cilantro. Serve cool, but not ice-cold.
Serves 6 to 8; doubles easily
Prep time: 15 mins; optional overnight rest
Keeps refrigerated up to 4 days
AuthorNote: This slaw takes ubiquitous ranch dressing into new territory. Creamy, garlicky, and spiked with lime, you get a nice velvety kick of smokiness from Spanish paprika (also known as Pimenton de la Vera), which hails from western Spain. If it's not to be had, you can use any chile that's sweet and gently hot, such as ancho, Aleppo, or New Mexico. A great match for grilled
and roasted dishes and perfect on a sandwich; try the slaw freshly made when it's all crunch and tang, or mellowed overnight in the fridge.
Since cabbage throws off a lot of liquid, drain the slaw of much of its liquid before serving, especially if choosing to refrigerate it and serve the next day.
Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 333 Calories; 33g Fat (83.7% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 822 0 0 0 0 0 0 0 0 20056
