Radicchio Buttermilk Coleslaw Recipes

BUTTERMILK SLAW

Steps:

• Toss the cabbage, radicchio, red onion, and chives in a large bowl.
• In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.

RADICCHIO SLAW

Steps:

• Prepare the dressing by placing the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds with the edge or a pan, in a mortar and pestle, or seal in a plastic bag and roll with a rolling pin.
• In a saucepan, place the honey, cider vinegar, salt and pepper, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season, to taste.
• Place the romaine, radicchio, cabbage, and watercress in a large serving bowl. Add warm dressing and toss well. Serve immediately.

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.

RADICCHIO SLAW

Steps:

• Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside.
• For the dressing:
• Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.
• In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.
• Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.

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.

RADICCHIO SLAW

Steps:

• In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil, and season with salt and pepper.
• Add radicchio, scallions, and celery seed to bowl. Toss to combine, and let stand 10 minutes to soften. Toss again, and serve.

ROASTED SQUASH AND RADICCHIO SALAD WITH BUTTERMILK DRESSING

Steps:

• Heat oven to 425 degrees. In a large bowl, toss squash with honey, 3/4 teaspoon salt, chile powder and 2 tablespoons olive oil. Transfer to a large rimmed baking sheet. Roast, tossing occasionally, until tender and golden brown, 35 to 40 minutes.
• Meanwhile, in a small bowl, whisk together buttermilk, lemon juice, tarragon, remaining 3/4 teaspoon salt and the garlic. Whisk in remaining 4 tablespoons (1/4 cup) oil.
• In a large bowl, combine radicchio, arugula, squash, pecans and scallions. Toss in buttermilk dressing; taste and adjust seasoning as necessary.