I Can Make Coleslaw. Who Knew?

I've long been of the opinion that I don't care for coleslaw. It smells funny and it has cabbage in it. Still, every now and then - while at a restaurant, I'd try a bite just to make sure that my taste buds were still alive enough to discern flavors, but the verdict has always been the same: Not a fan.

Then, a few months ago, some good friends invited my hubby and me over for dinner. They're rather adventurous chefs and, historically, everything they've served has been scrumptious! However, that night, one of the dishes they presented put that theory to the test: coleslaw.

I have to admit, I was a little leery at first. However, I rationalized with myself, they'd never served anything that wasn't tasty before.. and it was the polite thing to at least give it a taste.... So I put a little scoop on my plate.

It was good! I went back for more.

I even asked for the recipe; if there was a coleslaw I actually liked, I wanted to have the means to reproduce it, if I ever felt so inclined.

As it happened, over Thanksgiving weekend, circumstances arose that inspired me to give this coleslaw recipe a try (more on that in a later post).

As it turns out, making coleslaw is a rather involved activity. But the results were quite tasty. And what's more, other people ate some too! I'd say it that's the sign of success.

In case there are any out there who are interested in this tasty coleslaw recipe, here it is:

(one note: I couldn't find any celery root so I substituted parsley root, and instead of onions I used shallots)

Buttermilk & Herb Cole Slaw

Yields 5 to 6 cups - serves six to eight

1 small Savoy Cabbage - remove outer leaves, core, and cut into eight wedges

1 large carrot (about 6 oz.) peeled and cut into 3 inch lengths

1 small celery root (about 10 oz.), peeled and quartered

1 small sweet onion (about 6 oz.) very thinly sliced (can substitute 1-2 shallots)

Kosher Salt

1 small clove garlic

1/3 cup buttermilk

1/4 cup olive oil

1 1/2 tbsp. lemon juice - more to taste

2 tbsp. thinly sliced chives

2 tbsp. freshly chopped parsley

1/4 teaspoon celery seeds

Freshly ground black pepper

Thinly slice the cabbage in a food processor using the slicing disk or by hand; you should have about 6 packed cups. Put the cabbage in a large bowl. If using a food processor, switch to the grating disk and grate the carrot and celery root, or cut it into very thin (julienne) strips by hand; you should have about 2 1/2 cups total. Add the carrot and celery root to the cabbage, along with the onion and 1 tablespoon salt and toss. Pack the slaw into a colander. Lay a plate that fits inside the colander on top of the slaw and set a heavy can or jar on top of the plate. Drain the slaw in the sink or over a bowl for 2 hours.

Coarsely chop the garlic. Sprinkle the garlic with a large pinch of salt and mash it into a paste on a cutting board with the side of a chef's knife. In a small bowl, mix the mashed garlic, buttermilk, olive oil, lemon juice, chives, parsley, celery seeds, and 1/8 teaspoon pepper.

Turn the slaw out onto a clean dishtowel or some paper towels and pat it thoroughly dry. Transfer the slaw to a large bowl, toss with the buttermilk dressing, and season to taste with salt, pepper, and lemon juice, if needed.