Buttermilk Slaw

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buttermilk-slaw2

I abhor traditional cole slaw. I know that’s strong words for a simple shredded salad, but supermarket delis have really spoiled traditional cole slaw for me. It always tastes the same – too creamy, heavy and, well, just like a big tub of mayonnaise with a few, sparse veggies.

Today, I prepped burgers for some friends and wanted a nice seasonal accompaniment. The big head of cabbage stared me down. I was tempted to retreat but decided to give my own slaw a whirl. The food processor helped me shred up the cabbage, carrots and turnip (so yummy raw!) I added in some manually sliced celery and parsley, and then set forth on the dressing.

Every slaw needs mayo, just not so much that you’re bathing in it. I whisked together 2 tablespoons of apple cider vinegar, 3 tablespoons of mayo, 1/2 cup of buttermilk, 1 tablespoon of honey, a nice dose of salt and a hefty pile of freshly-ground black pepper. (Black pepper and buttermilk just go well together.) After a quick toss with the greens, my version of cole slaw was ready to share the plate with some gooey cheeseburgers.

Everyone loved the slaw, and I now have a go-to recipe for all my summer cook-outs. I always love a happy ending.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

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