This is a variation of coleslaw. Since my wife discovered a high octane buttermilk, she wanted to make salad dressing using it. She found a Ranch dressing recipe on line. This is not our usual or favorite dressing but with this buttermilk, it may be worth it. We simplified/modified it (removing fresh herbs so that the coleslaw would last longer) and made this coleslaw. This post is mostly to document our modification for the dressing.
Using this buttermilk and home-made Greek yogurt, the Ranch dressing came out rather thick and creamy (and hopefully more healthy than if we had used the sour cream called for in the recipe).
First I prepared the cabbage and carrot.
1/4 head of cabbage
2 medium carrots, skin peeled, sliced thinly on bias and then cut into thin julienne.
I hand chopped the cabbage and then soaked it in cold water for 10-20 minutes and drained.
I salted and massaged the cabbage and let it sit in a bowl until slightly wilted and some juice came out.
I pressed the cabbage and discarded the any juice accumulated. I mixed in the carrot and raisin.
1/2 – 3/4 cup well-shaken buttermilk
2-3 tablespoons home made Greek yogurt (the original calls for sour cream)
1-2 tablespoons mayonnaise
1 clove garlic, minced
1 red onion, finely minced
1 Jalapeno pepper, seeded deveined and finely chopped
1/2 teaspoon Dijon mustard
Few dashes Sriracha sauce
(1/2 tsp Worcestershire sauce and optional suggestion from my wife based on her previous coleslaw recipe)
This represented 1/2 of the original recipe. The original recipe also called for 1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination) but we omitted it since we thought these fresh herbs may make the dressing more perishable. Instead, we added finely chopped Jalapeno pepper. The original called for Tabasco. One of the things my wife said is important is to premix the buttermilk in a bowl with a whisk since it tends to separate. Just shaking the bottle, in her opinion, will not do it.
We dressed the cabbage misture generously and seasoned it with salt and pepper after we tasted it.
My wife’s original coleslaw dressing had Worcestershire sauce which gave some zing to the dressing. This ranch dressing version is milder and creamer and I sort of like it but my wife said she likes the original.