Radicchio Buttermilk Coleslaw Recipes

BUTTERMILK COLESLAW

Steps:

• In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.

BUTTERMILK SLAW

Steps:

• Toss the cabbage, radicchio, red onion, and chives in a large bowl.
• In a separate bowl, mix the buttermilk, sour cream, honey, Dijon mustard, vinegar, salt, and pepper together. Add the dressing to the cabbage mixture and toss to coat. Let marinate in the refrigerator for an hour before serving.

RESTAURANT-STYLE COLESLAW I

Steps:

• Combine the coleslaw and onion in a large bowl.
• In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

RADICCHIO SLAW

Steps:

• In a large bowl, combine vinegar and sugar; stir to dissolve sugar. Whisk in oil, and season with salt and pepper.
• Add radicchio, scallions, and celery seed to bowl. Toss to combine, and let stand 10 minutes to soften. Toss again, and serve.

BUTTERMILK COLESLAW

Steps:

• In a large mixing bowl, whisk together the mayonnaise, buttermilk, granulated sugar, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth. Toss in the shredded cabbage and carrot and cover. Refrigerate for at least 30 minutes before serving. When stored in an airtight container, the coleslaw is good for up to 5 days in the refrigerator. Toss well before serving.

RADICCHIO SLAW

Steps:

• Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside.
• For the dressing:
• Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin.
• In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.
• Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.

RADICCHIO BUTTERMILK COLESLAW

Steps:

• Dressing: (1) Add shallots and 3 T lemon juice in a bowl. Let sit for 5 minutes. (2)To make a mayonnaise: whisk egg yolk, mustard, 1 T lemon juice and pinch of salt. Add oil SLOWLY, whisking constantly (and fast) until emulsion begins. Mayonnaise will thicken as you continue to add the oil. Correct according to taste with salt, pepper, and lemon juice. (3)To finish the dressing whisk the shallot mixture and then the buttermilk into the mayonnaise. Correct according to taste. Stir in the parsley. Chill for a few hours if possible. The flavors will blend and the dressing will thicken. Salad: (1)Remove any dirty, damaged or bruised leaves from the radicchio. Cut the radicchio into quarters and cut out the core. Cut each quarter into 1/4-inch ribbons. Place in large bowl. (2)To prepare the romaine, lay each heart of romaine and make 3 or 4 lengthwise cuts, starting just above the root. Then cut the romaine crosswise into 1/4 inch ribbons. Wash and spin dry if the romaine are gritty. Add to bowl with radicchio. Add the mint. (3) Peel the apples and pears if the skins are tough. Cut each fruit into four pieces and then slice in 1/8-inch slices. Add to bowl. Season salad with salt and pepper. Toss with enough dressing to coat. Correct according to taste. Add a squeeze of lemon, salt, or pepper. This salad would be nice with the addition of some toasted pecans or walnuts and a handful of golden raisins.

RADICCHIO & CARROT SLAW

Steps:

• In a large mixing bowl, toss all the ingredients together. Serve chilled.

CREAMY BUTTERMILK COLESLAW WITH LEMON AND HERBS

Steps:

• 1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
• 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.).

BUTTERMILK DRESSING COLESLAW

Steps:

• Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours.