Photo: Buttermilk Slaw Recipe
Ingredients
- 1 head Napa cabbage, thinly sliced
- 1 head radicchio, thinly sliced
- 1/4 red onion, minced
- 3 tablespoons thinly sliced fresh chives
- 1/3 cup well shaken buttermilk
- 1/3 cup low-fat sour cream
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Kosher salt and freshly cracked black pepper
Directions
Toss the cabbage, radicchio, red onion, and chives in a large bowl.
In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.
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By nnp
on April 17, 2012
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It was good, I also used red cabbage and instead of sour cream I used a little Duke's Mayo,
Will make again! 3 1/2 stars please!
By Julieann1605
on July 09, 2011
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I made this slaw tonight, but I used purple cabbage (about 1/4 of the head instead of radicchio and only 1/2 of the Napa cabbage. We really enjoyed it. The slaw stayed crisp and it was so easy to make..
We love the Neely's recipes. Loved everything we've tried so far...Thank you...
By domsmommy314_35...
Simi Valley, CA
on July 08, 2011
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I have made many of the Neely's recipes and loved most of them. However, I don't think I will make this one again without making some changes. The radicchio was far too bitter and overwhelmed the dish and I used a very small head of it (it was also far too expensive at nearly $5.00 a lb. here in the L.A. area. The dressing is quite good, though. I think I will try this again, but with red and Napa cabbage, as opposed to the radicchio and add a bit more honey. I would also make ahead more than an hour to let the flavors meld a little longer. It's worth a shot, right? Just my 2 cents.
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