Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Wednesday, September 2, 2009 at 12:05 AM

Comments (0)     E-mail E-mail article      Print Print      Share Share

Recipe: Buttermilk-garlic slaw with smoky-sweet paprika

Serves 6 to 7 and doubles easily

Dressing:

Juice of 2 large limes

4 large cloves garlic, peeled

2/3 cup mayonnaise (do not use low-fat)

1-1/3 cups buttermilk

2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chili

Salt and freshly ground black pepper to taste

Coleslaw:

1 green cabbage (about 2 ¼ pounds)

1 medium red onion, peeled and halved

Garnish:

advertising

1/3 cup fresh coriander or parsley leaves

1. Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and paprika or chili. Process 2 seconds, turn off the machine. Taste for seasoning, adding salt and pepper as needed.

2. Remove the flat blade and add thin slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a food-grade storage container and refrigerate overnight.

3. Cabbage throws off a lot of liquid. To serve the coleslaw, drain off any excess liquid, turn the coleslaw into a bowl and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.

From Lynne Rossetto Kasper

For recipe for Citrus Fizz Cooler with Fresh Mint and Ginger, go to Seattletimes.com/living

Copyright © The Seattle Times Company

More Food & wine headlines...

E-mail E-mail article      Print Print      Share Share

Comments
No comments have been posted to this article.


Get home delivery today!

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

Advertising

Video

Marketplace

Advertising