Buttermilk Herb Slaw

I am constantly amazed at how creative people can be with food.

Take cole slaw. As a kid I remember cole slaw as that deli stuff with shredded cabbage and carrots in a thin white liquid that you bought when you were going to eat hot dogs or hamburgers or some sort of deli sandwich, like corned beef on rye.

My grandmother made her own cole slaw, which she referred to as “cull sloy.”

But now, in specialized food stores, supermarkets and bodegas everywhere, you can find a variety of “slaws,” which after all, just means “salad.” My local store offers “Asian Slaw” and “Health Slaw” in addition to plain old Cole Slaw.

But I like to make my own because that way I can get creative too. Like with this recipe — I like the tangy taste of buttermilk and it lets you cut down on the fatty mayonnaise of a standard recipe. The shredded snow peas add a rich, green color and a crispiness. Adding lots of fresh herbs gives it the refreshing taste of summer.

Btw, if you think it’s silly to buy buttermilk because you’re never going to use it for anything else, read this.

Buttermilk Herb Slaw

  • 6 cups shredded cabbage
  • 1 cup shredded snow peas
  • 1-1/3 cups buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/4 cup chopped chives or scallion
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill (or use a mixture of herbs)
  • 1 teaspoon salt or to taste
  • pinch or two of cayenne pepper

Place the cabbage and snow peas in a large bowl an toss to distribute them evenly. In another bowl, combine the buttermilk, mayonnaise, vinegar, sugar, chives, parsley and herb, whisk the ingredients and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes. Before serving, taste for seasoning and add salt and cayenne pepper to taste.

Makes 8 servings