Tuesday, September 08, 2009

If You Like Cilantro
You might like the following recipe. If you don't like it, and the bifurcation between those who like and those who don't seems to be a real bright line (as they say in the law biz), you will not like:

Buttermilk Coleslaw with Green Onions and Cilantro (serves 4)

If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.
Ingredients
1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)

table salt
1 medium carrot , shredded on box grater
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot , minced (about 2 tablespoons)
1 tablespoon minced fresh cilantro leaves
1 teaspoon lime juice
1/2 teaspoon granulated sugar
2 scallions , sliced thin
1/8 teaspoon ground black pepper

Instructions
  1. 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. 2. Stir buttermilk, mayonnaise, sour cream, shallot, cilantro, lime juice, sugar, scallions, 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.)

I made this last night and I loved it.

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