The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Buttermilk Coleslaw

Coleslaw is a perfectly refreshing summer side dish, I’m not sure it’s actually allowed to have a summer celebration without it! There are so many delicious versions of coleslaw, and many people have very particular requirements, it can be a somewhat fraught decision about which to serve. But I do like to switch things up, from tangy, vinegary Crispy Picnic Slaw to this creamy iteration that has a very fresh finish perfect in the heat of summer. Some people tell me am a little bit obsessed with buttermilk, and I can’t say they’re wrong. I think it adds such flavor and dimension to everything it touches. In this recipe, buttermilk makes the slaw tangy and fresh with a refreshing creaminess that manages not to be overbearing.

And this coleslaw is versatile. Great with barbecue, hamburgers or hot dogs, or as a part of a cold picnic spread. I grab my vegetables at the farmers market for a local summer treat at the peak of freshness. If you can’t find two kinds of cabbage, one color is perfectly fine, and you can omit the carrots or the radishes, though they add such a lovely, colorful touch. You may want to drain off a little of the dressing before serving, some of the liquid from the cabbage will add to the dressing.

Buttermilk Coleslaw
Serves 6
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Ingredients
  1. 1 small head of green cabbage
  2. 1 small head of purple cabbage
  3. 2 teaspoons kosher salt
  4. 2 carrots
  5. 3 radishes
  6. ½ cup mayonnaise
  7. ½ cup whole buttermilk
  8. ¼ cup granulated sugar
  9. 2 Tablespoons apple cider vinegar
  10. 2 Tablespoons lemon juice
  11. generous grinds of black pepper.
Instructions
  1. Shred the cabbage – you can do this on the food processor, a box grater, or very thinly slice the cabbage with a large knife. You should have about 10 cups of cabbage Place the cabbage in a colander and toss it with the salt. Leave it to drain for at least an hour, tossing it around a few times. Rinse and drain the cabbage. Spread the cabbage on paper-towel lined baking sheet. Grate the carrots and radishes and toss with the cabbage. Leave to dry for about half and hour. You can pat it dry with more paper towels if you prefer.
  2. In a large bowl, whisk together the mayonnaise, buttermilk, sugar, lemon juice and pepper until thoroughly combined. Add the grated vegetables and toss with a fork to coat the slaw with the dressing. Cover and refrigerate for several hours at least, but overnight is perfect. Toss well before serving. You may want to drain off some accumulated dressing.
The Runaway Spoon http://therunawayspoon.com/blog/

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