Garden Cole Slaw w/ Buttermilk Dressing
List of Ingredients
1 tablespoon poppy, caraway or mustard seeds
1/2 head green cabbage, cored and sliced thinly
1 cup onion, ends trimmed, cut in half across the equator, peeled and thinly sliced
1/2 cup basil or parsley leaves, chopped
2 carrots, peeled and grated
Dressing:
1/2 cup buttermilk
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon poppy, caraway or mustard seeds
1/2 head green cabbage, cored and sliced thinly
1 cup onion, ends trimmed, cut in half across the equator, peeled and thinly sliced
1/2 cup basil or parsley leaves, chopped
2 carrots, peeled and grated
Dressing:
1/2 cup buttermilk
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1/4 teaspoon dry mustard
1/2 teaspoon salt
2 teaspoons sugar
Recipe
Place a cast-iron or nonstick skillet over medium heat until hot. Add the seeds and toast for two to three minutes until they are fragrant and lightly browned. Shake skillet occasionally.
Toss together salad ingredients with seeds. Whisk together the dressing ingredients, pour over vegetables and toss.
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