Ingredients
- Serves 4
- Dressing
- ½ cup buttermilk
- 2 Tbsp mayonnaise
- 2 Tbsp cider vinegar
- 1 tsp sugar
- Salad
- ½ green cabbage, finely sliced
- 2-4 leaves collard greens, stalks removed and finely sliced
- ½ red onion, finely diced
- 1 carrot, grated coarsely
- 2 celery sticks, peeled and thinly sliced
- Handful parsley, roughly chopped
- 2 Tbsp olive oil
- 1 lemon, juice
- Sea salt and freshly ground black pepper
COLLARD GREEN SLAW WITH BUTTERMILK DRESSING
Method
- Whisk together buttermilk, mayonnaise, vinegar, onion, sugar, pinch of salt, and generous grind of pepper in a bowl until sugar has dissolved
- Set aside in fridge
- Toss collard greens carrot, onion, celery and half the parsley together and place into bowl
- Drizzle the buttermilk dressing generously over the salad
- Sprinkle over the last of the parsley, a grind or two of pepper and a squeeze of fresh lemon juice
- Enjoy
Comments
I love buttermilk and when combined in a dressing it becomes quite decadent. It is easy to create yourself by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk or cream. Let sit at room temperature for 30 minutes and use as desired!
This will be a great topping for baked potatoes
Thanks to WAIRUNA ORGANICS – collard greens and carrots, to BRYDONE GROWERS –cabbage, and JANEFIELD PEONIES and HYDROPONICS – baby red onions for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
