Buttermilk Cole Slaw

An American summer calls for Cole Slaw. Which is very funny when you come to think of it because Cole Slaw is basically a Dutch dish (recipes brought to the Americas in colonial times with the Dutch settlers). But, Dutch origin or not, this is a dish you can find at delis everywhere across the country. The stuff of summer picnics and July 4th celebrations and weekend barbecues on the deck. Even my Romanian-Jewish grandmother made Cole Slaw (hand grated, before the days of the food processor). I have a zillion Cole Slaw recipes. Well, not really a zillion, but a lot. Like I said yesterday about potato salad, I could write an entire book about this stuff. I always tinker with a Cole Slaw recipe and then, voila! I have a whole new recipe. Like this dairy version that has buttermilk in it. The buttermilk (which you can use to make a smoothie or make biscuits or the best pancakes you ever tasted) gives this Cole Slaw version a nice tangy taste, which is refreshing in the hot weather. We’ve had some of that already, at least here in the east. This week I felt confused that it was still May but felt like July outside. Btw, I usually shred the cabbage by hand with my big chef’s knife. I like the chunkier pieces you get this way. However, I use the processor (shredding blade) for the carrots and the s-blade for the parsley. Buttermilk Cole Slaw 6 cups shredded cabbage (about 1-1/4 pounds) 2-3 shredded carrots 1 small grated onion, optional 2-3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill, tarragon or savory, optional 1-1/3 cups buttermilk 1/3 cup mayonnaise 2-3 tablespoons cider vinegar 1 teaspoon salt or to taste pinch or two cayenne pepper Place the cabbage, carrots, onion, if used, parsley and herb, if used, in a large bowl and toss to distribute the ingredients evenly. In another bowl, whisk the buttermilk, mayonnaise and 2 tablespoons of the vinegar and pour over the vegetables. Toss ingredients, sprinkle with salt and cayenne pepper and let rest for at least 15 minutes before serving. Taste for seasoning, and add the remaining vinegar for more tang, and some salt and cayenne pepper if needed. Makes 8 servings

An American summer calls for Cole Slaw. Which is very funny when you come to think of it because Cole Slaw is basically a Dutch dish (recipes brought to the Americas in colonial times with the Dutch settlers).

But, Dutch origin or not, this is a dish you can find at delis everywhere across the country. The stuff of summer picnics and July 4th celebrations and weekend barbecues on the deck.

Even my Romanian-Jewish grandmother made Cole Slaw (hand grated, before the days of the food processor).

I have a zillion Cole Slaw recipes. Well, not really a zillion, but a lot. Like I said yesterday about potato salad, I could write an entire book about this stuff. I always tinker with a Cole Slaw recipe and then, voila! I have a whole new recipe.

Like this dairy version that has buttermilk in it. The buttermilk (which you can use to make a smoothie or make biscuits or the best pancakes you ever tasted) gives this Cole Slaw version a nice tangy taste, which is refreshing in the hot weather. We’ve had some of that already, at least here in the east. This week I felt confused that it was still May but felt like July outside.

Btw, I usually shred the cabbage by hand with my big chef’s knife. I like the chunkier pieces you get this way. However, I use the processor (shredding blade) for the carrots and the s-blade for the parsley.

Buttermilk Cole Slaw

6 cups shredded cabbage (about 1-1/4 pounds)

2-3 shredded carrots

1 small grated onion, optional

2-3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh dill, tarragon or savory, optional

1-1/3 cups buttermilk

1/3 cup mayonnaise

2-3 tablespoons cider vinegar

1 teaspoon salt or to taste

pinch or two cayenne pepper

Place the cabbage, carrots, onion, if used, parsley and herb, if used, in a large bowl and toss to distribute the ingredients evenly. In another bowl, whisk the buttermilk, mayonnaise and 2 tablespoons of the vinegar and pour over the vegetables. Toss ingredients, sprinkle with salt and cayenne pepper and let rest for at least 15 minutes before serving. Taste for seasoning, and add the remaining vinegar for more tang, and some salt and cayenne pepper if needed. Makes 8 servings