Like this recipe? Become a member for access to thousands more!
This version of cole slaw is versatile—it can be served as a salad, a side, or a condiment. It’s especially good with steak.Serves six.Yields 5 to 6 cups.
ingredients
1 small Savoy cabbage (about 1-1/4 lb.), bruised outer leaves removed, cored, and cut into eight wedges
1 large carrot (about 6 oz.), peeled and cut into 3-inch lengths
1 small celery root (about 10 oz.), peeled and quartered
1 small sweet onion (about 6 oz.), very thinly sliced (about 1 cup)
Kosher salt
1 small clove garlic
1/3 cup buttermilk
1/4 cup extra-virgin olive oil
1-1/2 Tbs. fresh lemon juice; more to taste
2 Tbs. thinly sliced chives
2 Tbs. chopped fresh flat-leaf parsley
1/4 tsp. celery seeds
Freshly ground black pepper
how to make
Thinly slice the cabbage in a food processor using the 4mm slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disk and grate the carrot and celery root or cut it into very thin (julienne) strips by hand; you should have about 2-1/2 cups total. Add the carrot and celery root to the cabbage, along with the onion and 1 Tbs. kosher salt and toss. Pack the slaw into a colander. Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate. Drain the slaw in the sink or over a bowl for 2 hours.
Coarsely chop the garlic. Sprinkle the garlic with a large pinch of kosher salt and mash it into a paste on a cutting board with the side of a chef’s knife. In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 tsp. pepper.
Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with kosher salt, pepper, and lemon juice if needed.
From Fine Cooking 80, pp. 48
September 1, 2006
photo: Scott Phillips
