Cole slaw with buttermilk scallion dressing

by Emily Kemme
cole slaw with buttermilk scallion dressing

It’s been attributed to Aesop that a man (or woman) is known by the company he (or she) keeps. Whether that be fact or fable, this cole slaw with buttermilk scallion dressing is the perfection companion side dish. The key is to coarsely chop cabbage rather than shredding it finely. This allows the creamy buttermilk dressing to cascade into every curvy nook and cabbage cranny. Generous amounts of scallions and garlic spice the dressing in the way that alluring way that alliums can — with a bit of pepper.

Serve cole slaw all summer long with grilled or roasted fish, chicken, beef, and pork dishes. It’s easy to pack and bring along on a picnic, too. You can toss the dressing into the slaw before serving to prevent it from wilting.

For Buttermilk Scallion Dressing

  • 3 scallions, white and green parts to about one inch from the scallion end, thinly sliced
  • 2 T fresh lemon juice
  • 2 T Dijon mustard
  • 3 T So Good Miso Mayo or safflower mayonnaise
  • 1 T extra virgin olive oil
  • 2 garlic cloves, finely minced
  • 1 cup buttermilk
  • salt and pepper to taste

In a small bowl, combine scallions through garlic and whisk to combine well. Pour in the buttermilk and whisk until dressing is smooth. Season to taste. Set aside until ready to mix into cole slaw. Dressing may be prepared up to two days in advance.

For Cole Slaw

  • 1 small head green cabbage, first layer of outer leaves removed, rinsed
  • 3 carrots, peeled

Halve cabbage and remove core. Coarsely shred into 1/4 inch thick strips. Place cabbage in large bowl.

Quarter carrots lengthwise and dice into 1/4 inch pieces. Combine with cabbage.

Before serving, pour 1/3 cup buttermilk scallion dressing into cole slaw and mix thoroughly. Add more dressing if needed. Refrigerate unused dressing for up to 1 week.

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