Buttermilk Coleslaw with Radish

If I could write a love poem to radishes, I would. I love their bright, crunchy flavor – and how they can bring some gorgeous color to salads! I worked under a chef who always used to say that people eat with their eyes first. That and “if you have time to lean, you have time to clean!”

I love how not-so-sweet this coleslaw is, and how flavorful it is with the buttermilk and cider vinegar.

Here is our crowded group of ingredients:

P1020034

1/2 cup buttermilk
2 Tbsp mayonnaise
2 Tbsp apple cider vinegar
2 Tbsp minced shallot
1 Tbsp sugar
3 Tbsp finely chopped chives
1 package of coleslaw mix
10 radishes
Kosher salt and fresh ground pepper to taste

I thought about buying heads of cabbage and cutting it into strips for the coleslaw, but then my “work smarter not harder” side decided I just didn’t have time for that. I was putting together a lunch to bring to my BFFs who just had a baby, and I was throwing this together the morning of the visit.

My inspiration for the dressing comes from Smitten Kitchen – they had posted about this insanely good buttermilk dressing SEVEN years ago that I’ve been using since I had first read about it. Seriously, SO SO good, it’s stood the test of time! Or should I say TASTE of time. 😉

Start chopping up the radishes – I like match sticks since these are going to be adding some zing and gorgeous color to the cabbage mixture. I can’t get over how PRETTY these are!

P1020044Dear radishes, I love you so.

Then, we start mixing up the dressing – I went all handy dandy and did this all in my Pyrex Measuring Cup so that I wouldn’t have an extra bowl to clean. Just measure out the 1/2 cup of buttermilk first (remember to shake it before you pour!), then add the sugar, Apple Cider Vinegar, mayo, diced shallots, and chives.

P1020040Mmmmmmmmmmm.

Then you pour the dressing over the coleslaw mix and radishes in a big bowl.

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Look at those colors! Now toss everything together. Add Kosher salt and freshly ground black pepper to taste. A giant pinch of salt and a liberal grinding of the pepper was perfect for me!

This can be enjoyed immediately, or after chilling for an hour. I think it’s awesome whenever! Quick word of caution – don’t make this too ahead of time, as it can lose its crunch if left for too long.

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Dig in! Eat as a side, throw on top of pulled pork (or any other sandwich), or you can even just eat it as a salad. There’s nothing better than deliciously crunchy coleslaw in my book!

Printable Recipe: Buttermilk Coleslaw with Radishes

ColeSlaw

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