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Zesty Slaw with Buttermilk Dressing

If you like a good slaw, and even if you don't, you must give this recipe a try! The buttermilk dressing is so tasty, and the vegetables in this slaw are unique and stay crunchy! Full of Napa cabbage, carrots, fennel, and celery root, the flavors are wonderful together and can only be described as "zesty" once it marinates in the dressing. It's a side dish that you'll not only love, but will feel good about eating.


Zesty Slaw with Buttermilk Dressing

Serves 8

1 large celery root, trimmed and well peeled

1 small fennel bulb, trimmed and cored

2 large carrots, trimmed and peeled

1 head of Napa cabbage, cored and shredded

1 tablespoon poppy seeds

Salt and freshly ground pepper to taste

Buttermilk Dressing:

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup buttermilk

4 teaspoons apple cider vinegar

2 teaspoons pure maple syrup

1 teaspoon dill weed

1/2 teaspoon Worcestershire sauce

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

Using the julienne blade of a mandoline or a very sharp knife, cut the celery root, fennel, and carrots into thin matchsticks. Transfer to a large bowl and add the cabbage and poppy seeds. Toss well to mix. Add the dressing and toss until evenly coated. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or up to a day. Before serving, toss the slaw and season to taste again. Serve cold.


Step-by-step tutorial:

Gather your vegetables. It was fun finding the celery root at the grocery store. I had seen them before, but this is my first time cooking with one. The fennel looks similar to an onion with celery stalks. Napa cabbage is my favorite cabbage for slaws, but you can use any cabbage you like. The original recipe calls for Savoy cabbage.

Prepare the vegetables by trimming and peeling them. Using the julienne blade on a mandoline (easiest way) or a very sharp knife, cut the carrots, fennel, and celery root into matchsticks.

Wash and shred the cabbage. I do this with a knife, and I don't use the more stalky part of the leaves.

Place all the prepared vegetables into a large bowl.

Add 1 tablespoon poppy seeds and salt and pepper to taste.

Toss to combine.

To make the buttermilk dressing, you will need sour cream, mayonnaise, buttermilk, apple cider vinegar, pure maple syrup, dill, Worcestershire sauce, salt, and freshly ground pepper.

Combine all ingredients in a blender.

Pour the dressing over the slaw. I don't pour the whole thing at first, but start with about half, and then add more as I toss. You can reserve some for later, or pour the remaining dressing on and toss to coat. Cover and refrigerate the slaw for at least 2 hours to let the flavors meld. This slaw is awesome because the dressing doesn't make these veggies soggy!

The slaw is zesty from the buttermilk and cider vinegar in the dressing. The crunch of this slaw is so unbelievable after sitting in the dressing. It has the best texture!

I really love the flavor of celery root and fennel too. It goes so well with the carrots and cabbage. This is a side dish you will love to serve and eat!

Recipe Source: Recipe adapted from a recipe in Sarabeth's Good Morning Cookbook


Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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