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Buttermilk Coleslaw with Lemon and Fresh Herbs

Serves: Makes 4 servings

Ingredients:

  • 1 pound cabbage, (about ½ medium head), red or green, shredded fine (about 6 cups)
  • 1 medium carrot, peeled and shredded on box grater
  • ¼ cup well shaken buttermilk
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 small shallot, minced (about 2 tablespoons)
  • 2 tablespoons minced flat leaf parsley
  • Zest and juice of 1 lemon
  • 1 tablespoon granulated sugar
  • 1 tablespoon whole grain mustard
  • ½ teaspoon caraway seeds
  • ¼ teaspoon celery seeds
  • 1 teaspoon minced fresh thyme leaves
  • ¼ cup minced fresh dill
  • ¼ cup minced fresh chives
  • Kosher salt and fresh ground black pepper

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Procedures:

The word "coleslaw" comes from the Dutch word, "koolsla", "kool" meaning cabbage and sla, salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America.

In a large bowl combine cabbage and shredded carrot, set aside. In a small bowl whisk the remaining ingredients together in small bowl until well combined. Pour dressing over cabbage and toss to combine. Refrigerate until chilled, at least 30 minutes, or up to 3 days. Taste and adjust seasoning with salt and pepper before serving.

Recipe developed for Sur La Table’s Cooking Classes

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