Best Buttermilk And Herbed Coleslaw Recipes

BUTTERMILK COLESLAW

Steps:

• In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

BUTTERMILK AND HERBED COLESLAW

Steps:

• 1. thinly slice the cabbage in a food processor using a 4 mm slicing disc or by hand. You should have about six packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disc and grated carrot and celery root or cut 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 tablespoon salt and toss. Packed with slotted into a colander. Lay a plate that fits inside a colander on top of the slot and set a heady can or jar on top of the plate. Drain this in the sink over a bowl for two hours.
• 2. Coarsely chop the garlic. Sprinkle the garlic with a large pinch of salt and mash 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 teaspoon pepper. Turn the slaw out onto a clean dish towel or some paper towels and pat thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing and season to taste with salt, pepper, and lemon juice if needed. Makes 5 to 6 cups or serves 6 to 8.

BUTTERMILK COLESLAW

Steps:

• In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. Refrigerate for at least 30 minutes before serving. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.

BUTTERMILK DRESSING COLESLAW

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.

CREAMY BUTTERMILK COLESLAW WITH LEMON AND HERBS

Steps:

• 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
• 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.).

BUTTERMILK HERB DRESSING

Steps:

• Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.