Monday, May 19, 2008

Buttermilk Cole Slaw

½ small green, red, or Napa cabbage
3 medium carrots
1 red pepper
1 red onion
1/2 tablespoons olive oil
¼ cup buttermilk
2 tablespoons apple cider vinegar
Salt and pepper

Quarter cabbage and remove core. Thinly slice two of the quarters widthwise. Peel carrots and cut thin slices on the bias. Cut the carrot slices again lengthwise to form matchsticks. Cut the red pepper into matchsticks. Peel onion and cut in half. Thinly slice from root to tip.

Toss all of the veggies with olive oil, buttermilk, and vinegar. Add salt and pepper. Taste. Season with additional salt and pepper if necessary.

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