Buttermilk Slaw Recipes

Steps:

• Toss the cabbage, radicchio, red onion, and chives in a large bowl.
• In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.

Steps:

• Make the dressing: Put avocado, buttermilk, lemon juice, anchovy, scallions, garlic, parsley, chives, tarragon, olive oil and basil in a food processor or blender, and process until smooth and uniformly green, 1 to 2 minutes. Taste and season with salt and black pepper. Set aside.
• Make the slaw: In a large bowl, combine cabbage, scallions, jalapeño and cilantro. Pour 1 cup of green goddess dressing over slaw and toss well to coat. Season with salt and pepper.
• Garnish with more cilantro before serving. Serve immediately, or cover with plastic wrap and refrigerate for a couple of hours. Toss again before serving, adding more dressing if you like. Leftover dressing will keep for another day or two in the fridge.

Steps:

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Steps:

• Mix both cabbages, carrot, red onion and parsley in large bowl. Whisk buttermilk, mayonnaise, mustard, sugar and celery seeds in medium bowl to blend. Pour over cabbage mixture and toss to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

Steps:

• Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours.