I had some buttermilk leftover from a baking class I taught at the New Canaan YMCA. I made some biscuits but still had a bit more buttermilk left so I made a dairy version of cole slaw which was perfect with grilled salmon and a tomato-avocado salad.
Great warm-weather goodies.
This is a simple recipe because I used what I had — no parsley garnish, alas! Since I was cooking for just the two of us, this recipe —- half the amounts I usually use for cole slaw — took almost no time! And it was perfect for two people for two nights of dinner.
Buttermilk Cole Slaw
1/2 cup buttermilk
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sugar
1-1/2 tablespoons apple cider vinegar
3 cups packed shredded cabbage
1 large carrot, shredded
2 tablespoons chopped fresh basil
2 teaspoons fresh thyme leaves
salt and freshly ground black pepper to taste
Mix the buttermilk, mayonnaise, mustard, sugar and apple cider vinegar together until smooth and well blended. Set aside. Place the cabbage and carrot in a bowl. Pour the buttermilk mixture over the vegetables. Add the basil and thyme. Toss the ingredients until the vegetables are thoroughly coated. Season with salt and pepper to taste. Let rest for at least one hour before servinve.
Makes 4 servings