Take advantage of Anneville's latest crops, carrot and pointy red cabbage.
How to Make Coleslaw
Ingredients
- Cabbage: Use green, purple, or a combination of the two for an extra-colorful coleslaw.
- Carrots: Shredded carrots are a coleslaw classic that add color and crunch.
- Spring onions add some allium flavor to the slaw.
- Mayo: Creamy-rich mayo is the base of the dressing.
- Buttermilk: Combined with mayo, buttermilk lightens things up and adds some tang.
- Vinegar: Apple cider vinegar brightens up the dressing and adds a subtle fruity note.
- Celery seeds: These tiny seeds add a delicious savory flavor that take the dressing up a notch.
- Shred and salt the cabbage. Shred cabbage using a knife, a mandolin, or the shredding disc of a food processor. Then, place in a colander and toss with celery salt. Let the cabbage rest, then squeeze excess water out. Meanwhile, shred the carrots and slice the spring onion.
- Make the dressing. Whisk together mayo, buttermilk, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, and pepper. Combine the dressing and the vegetables, then season to taste with salt and pepper.
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