With the summer season now officially begun I thought I would post this delicious Cole Slaw recipe. 
I love the tang of the buttermilk and the bite of the celery root. I added julienne radishes for an extra punch and a little extra color. Can't wait for dinner...
Cole Slaw
1 small Savoy cabbage (about 1 1/4 lbs) cored
1 large carrot peeled (I added extra)
1 small celery root (10 oz) peeled
1 small sweet onion very thinly sliced (about 1 cup)
Kosher salt
1 small garlic clove
1/3 cup buttermilk
1/4 cup extra virgin olive oil
1 1/2 Tbs fresh lemon juice
2 Tbs thinly sliced chives
2 Tbs chopped flat leaf parsley
1/4 tsp celery seeds
Freshly ground black pepper
Thinly slice cabbage in a food processor using the 4mm slicing disk or by hand (you should end up with about 6 packed cups). Switch to grating disk and grate carrot and celery root (you should have about 2 1/2 cups total) add to the cabbage along with the onion and 1 Tbs kosher salt and toss. Pack slaw in a colander with a plate over the slaw weighted down with heavy cans or something. Drain in sink for 2 hours.
Mix together chopped garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds and 1/8 teaspoon pepper. Add to slaw and toss. Season with kosher salt, pepper and lemon juice. I added julienne radishes at the very end.
Enjoy!
Persephone
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