Buttermilk-Garlic Slaw With Smoky Paprika
(from kylerhea’s recipe box)
Source: Seattle Times
- 2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile
- 2 tablespoons good-tasting extra-virgin olive oil
- Juice of 2 large limes
- 4 large garlic cloves, peeled
- 2/3 cup mayonnaise (do not use low-fat)
- 1-1/3 cups buttermilk
- Salt and freshly ground black pepper to taste
- 1 green cabbage (about 2 1/4 pounds)
- 1 medium red onion, peeled and halved
- 1/3 cup fresh coriander or parsley leaves
Open up the flavor of the paprika or Ancho chile by briefly warming it in the olive oil. Use a small skillet, medium heat, and cook only long enough to have some fragrance — 30 seconds to 1 minute. Set aside.
Make the dressing: Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and the warmed olive oil with the paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.
Remove the flat blade and add thin-slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a serving bowl and serve or put slaw in a storage container and refrigerate overnight if desired.
To serve, if storing the coleslaw in the refrigerator overnight, drain off any excess liquid, turn the coleslaw into a bowl, taste for seasoning and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.