BUTTERMILK AND HERBED COLESLAW
This version of coleslaw as versatile. It can be served as a salad, aside, or condiment. It's especially good with steak.Source unknown
Provided by Lynnda Cloutier
Categories Other Salads
Number Of Ingredients 13
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.
HERBED COLE SLAW
Make and share this Herbed Cole Slaw recipe from Food.com.
Provided by Vamy7913
Categories Low Protein
Time 15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except cabbage in a large bowl and stir well to combine.
- Add cabbage and toss until evenly dressed.
Nutrition Facts : Calories 133, Fat 8.5, SaturatedFat 2.4, Cholesterol 9.6, Sodium 244.4, Carbohydrate 13.8, Fiber 3.2, Sugar 7.3, Protein 2.5
COLE SLAW
A good basic cole slaw! Have been playing around with the mixture a few times now and finally wrote it down.
Provided by Daybreak123
Categories Vegetable
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- shred cabbage and carrots (food processors are very handy for shredding (3mm is my preferrence).
- add shallots (I've used shallots, onions or green onions).
- In a seperate bowl combine mayo, sour cream and remaining ingredients.
- Mix to taste (we love red wine vinager so I normally go towards 4+ tbsp same with the pepper) Do not over mix, you want the sour cream and mayo to combin well but not too thin where it won't stick to the cabbage.
- Pour on top of cabbage, toss well and chill.
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