Buttermilk-Garlic Slaw With Smoky Paprika

(from kylerhea’s recipe box)

Source: Seattle Times

Categories: cabbage, salads, summer, try this

Ingredients

  • 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
  • Coleslaw:
  • 1 green cabbage (about 2 1/4 pounds)
  • 1 medium red onion, peeled and halved
  • Garnish:
  • 1/3 cup fresh coriander or parsley leaves

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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