Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Buttermilk Coleslaw

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Buttermilk Coleslaw Empty Buttermilk Coleslaw

    Post by Lobo Fri 22 Jan 2016, 2:18 am

    Buttermilk Coleslaw Img40l
    Buttermilk Coleslaw
    Buttermilk Coleslaw Translucent
    Be the first to Write a Review
    Prep Time: 30 minutes
    Cook Time: 0 minutes
    Servings: 4
    A barbecue isn’t a barbecue without coleslaw, and this version offers rich and tangy flavor with a homemade buttermilk dressing, enlivened with fresh herbs and raisins. 






    • 199

    Ingredients:

    For the buttermilk dressing:  


    • 3/4 cup mayonnaise 
    • 1/2 cup buttermilk 
    • 1/4 cup sour cream 
    • 1/2 bunch fresh flat-leaf parsley, leaves and tender stems, finely chopped 
    • 1/2 bunch fresh chives, finely chopped 
    • Salt and freshly ground white pepper, to taste 
        

    For the coleslaw: 


    • 1/2 head green cabbage  
    • 1/2 head red cabbage  
    • 1 large carrot 
    • 1/2 red onion 
    • 2 shallots 
    • 1/2 cup golden raisins  
    • 3 Tbs. white vinegar  
    • Salt and freshly ground white pepper, to taste 
    • Chopped fresh flat-leaf parsley for garnish 
    • Snipped chives for garnish 

    Directions:

    To make the dressing, in a bowl, stir together the mayonnaise, buttermilk and sour cream. Stir in the parsley and chives. Season with salt and white pepper. Use immediately, or cover tightly and refrigerate for up to 2 days.

    Core and thinly shred the cabbage halves. Using a mandoline if desired, peel and thinly julienne the carrot. Very thinly slice the red onion and shallots.

    Place the raisins in a small bowl. Add warm water to cover and soak until plump, about 30 minutes; drain. In another small bowl, combine the carrot, onion, shallots and vinegar and stir to coat.

    In a large salad bowl, toss together the green and red cabbage. Add the raisins, the carrot mixture and the buttermilk dressing and toss to coat. Adjust the seasonings with salt and white pepper. Garnish with parsley and chives. Cover and refrigerate until ready to serve. Serves 4.

    Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

    Related Tips

    • Back to top
      Current date/time is Tue 19 Nov 2024, 2:24 pm