Tuesday, September 25, 2012

Rosie Makes A Tangy Buttermilk Cole Slaw.

I made a batch of carnitas the other day
and I wanted a cole slaw to serve with them,
but I didn't want my regular cole slaw.

I turned to Lisa Fain's blog, Homesick Texan,
for inspiration and this recipe is adapted from
her Jalapeno Buttermilk dressing.

Buttermilk Dressing:
handful of parsley
handful of cilantro
1 large jalapeno

1 tsp lime zest
1 TB lime juice
1 garlic clove
1/4 tsp cayenne pepper
1/4 tsp cumin
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk
freshly ground salt and pepper

In a blender puree parsley, cilantro, jalapeno,
zest, juice, garlic, cayenne, cumin, and buttermilk.
Pour puree into a bowl
and stir in mayo and sour cream.
Season with salt and pepper to taste.

I gave the parsley, cilantro, and jalapeno
a coarse chop before processing.


Action shot!


Action shot!

Add in buttermilk.

Process away until ...

...  you have a nice green puree.

Add in the sour cream.

And the mayo.

Stir until well combined.

Slaw ingredients:
small wedge of green cabbage
smaller wedge of radicchio
even smaller wedge of red onion
some carrot

Cole slaw recipes are not etched in stone.
Mix and match.

I shredded the carrot and chopped the cabbage and radicchio.

Mix together.

I added 4 spoonfuls of the Tangy Buttermilk dressing.

Then I taste tested.
I added a few grinds of salt and more of pepper.
Taste tested again.
I added 2 teaspoons of sugar
and 1 TB rice vinegar.

That's the ticket.

As for the Tangy Buttermilk dressing,
it works great as a dressing,
but it's also good as a dipping sauce
for the carnitas or for tortilla chips.

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