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Buttermilk & Herb Cole Slaw

Make Buttermilk & Herb Cole Slaw at home with Carrot, Celery Root, Sweet Onion Kosher Salt, Garlic, and Buttermilk. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 1
• 1
• 1
• 1
• 1/3 cup
• 1/4 cup
• 1 1/2 tbsp
• 2 tbsp
• 2 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Put the cabbage in a large bowl.

2. 2

   If using a food processor, switch to the grating disk and grate the carrot and celery root or cut it into very thin (julienne) strips by hand; you should have about 2-1/2 cups total.

3. 3

   Add the carrot and celery root to the cabbage, along with the onion and 1 Tbs. kosher salt and toss.

4. 4

   Pack the slaw into a colander.

5. 5

   Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate.

6. 6

   Drain the slaw in the sink or over a bowl for 2 hours.

7. 7

   Coarsely chop the garlic.

8. 8

   Sprinkle the garlic with a large pinch of kosher salt and mash it into a paste on a cutting board with the side of a chef's knife.

9. 9

   In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 tsp. pepper.

10. 10

    Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with kosher salt, pepper, and lemon juice if needed.

11. 11

    Serves six.

12. 12

    Yields 5 to 6 cups

13. 13

    S(Formatted by Chupa Babi): "Oct 2011"