Every time I set out to make coleslaw, I end up reinventing my recipe. Not because I want to so much as that I don’t have a recipe I love, so I am forever pulling one offline or out of a cookbook, making it mine for the night
and then not writing it down.
There is, of course, the difficulty of slaw being a very loose recipe to begin with. I make it with what I have on hand and with what’s growing in the garden
. Recently I’ve been stirring up cabbage, carrots, peppers, radishes and chives. Other times there’s fresh dill or spring onions. I’ll throw in ginger if I have some in the fridge or leafy greens, like kale
, if they’re close.
But even with my penchant for making-it-up-as-I-go, I still hanker for a map to turn my the vinegar-lemon-mayo-veggie combo into something sublime. So here goes …
Makes 8 servings
- 2-4 cloves garlic, peeled
- 1 tsp. fine sea salt
- 1 tsp. fresh ground black pepper
- 1/2 cup fresh dill or parsley or chives, though I really miss dill when I don’t have it
- 1 Tbsp. granulated sugar
- 1 Tbsp. cider vinegar
- 1 Tbsp. fresh squeezed lemon
- 1 cup buttermilk
- 2/3 cup mayonnaise (homemade if you’ve got it)
- 1/2 head cabbage, can be red or green
- 3 medium carrots
- 6 large banana peppers (or 2 red or green bell peppers)
- 8 large radishes
*All vegetables can be substituted for others; if you keep the quantities roughly the same, the ratio of veggies to dressing should be fine.
- Place garlic, salt and pepper into the food processor with the knife blade. Pulse until the ingredients are minced and form almost a paste.
- Add dill and sugar and pulse until all is finely chopped and mixed. Add and mix in vinegar and lemon juice. Remove to a medium bowl. Gently stir in buttermilk and mayonnaise. Cover and refrigerate.
- In food processor, grate first the cabbage, then the peppers with the 2mm slicing blade. Remove to a large bowl and set aside.
- Grate carrots and radishes with the grating blade in the food processor. Stir into the cabbage and peppers.
- Add dressing and stir well. Refrigerate for at least an hour and up to a day in a covered container.
- Before serving, toss well. Drain excess liquid. Adjust seasonings to taste.