CSA Week 4: Buttermilk Dressing for Slaw | Reviving Greens | Zucchini Pickles
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CSA Week 4: cabbage, basil, cilantro, scallions, salad greens, spring onions, kale, broccoli rabe, snap peas, zucchini, summer squash.
Great slaw ingredients this week — just in time for the Fourth, too. Below is a recipe for my favorite buttermilk dressing, which I love for slaw — so much lighter than mayonnaise-based dressings, and delicious, too: vinegar, Worcestershire, and hot sauce give it a nice kick/bite. I used cabbage, basil, cilantro, scallions, and two turnips from last week’s CSA as well as a couple of carrots.
Forgive me for repeating myself: broccoli rabe, roughly chopped, with the crème fraîche dressing and toasted breadcrumbs or grated parmesan cheese or both is so good.
Snap peas: raw, delicious with hummus.
A few other ideas: I have been dying to make these cabbage pancakes. My friend Anna’s zucchini and goat cheese tian is so good!
A few weeks ago, I made a batch of zucchini pickles. The recipe comes from The Zuni Café Cookbook, and we have been devouring them on veggie burgers and regular burgers alike. I wrote about the two-phase pickling process over on Food52.
A few more zucchini ideas on this board.
The biggest challenge for me these past few weeks has been prioritizing the order of consumption. Greens, as a rule, should be eaten first — cabbage, zucchini, squash, turnips, etc, will all last longer in the fridge — but with so many greens, it’s hard to keep up. Unfortunately my tatsoi got neglected, and I found it shriveled in its bag — so sad. But! A little soak in cold water with a splash of vinegar, (which I’m not even sure is totally necessary (?)), revived them. See below. Some of the tatsoi was still a little damaged, but for the most part, it came back to life and was delicious.
PS: All past CSA posts can be found here.
Here’s the slaw — not the most vibrant looking, but it’s delicious and refreshing. I promise:
Very tired tatsoi:
Revived tatsoi!:
Buttermilk Dressing & Cabbage Slaw
Description
Source: Sally Schneider’s A New Way to Cook
Ingredients
- 2/3 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoon cider vinegar
- 2 teaspoon Worcestershire sauce
- 4 to 6 dashes hot sauce
- 2 1/2 teaspoons sugar
- 1 teaspoon kosher salt
- freshly ground pepper
- 1 small head cabbage (1 pound), tough outer leaves removed
- 1 red onion, thinly sliced
- chopped fresh flat-leaf parsley, basil, cilantro — whatever you have
- scallions, thinly sliced
- carrots, turnips — if you have them, thinly sliced
Instructions
- In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire, hot sauce, sugar, salt, and pepper. Taste. Add more salt, hot sauce, etc, if necessary.
- Halve the cabbage; cut out the core. Slice into thin shreds. In a large bowl, toss the cabbage with the onion, herbs, scallions, and carrots and turnips if you are using.
- Toss with enough dressing to coat. Let sit for 10 min. Taste. Add more dressing if necessary. I find you can’t really overdress this slaw even if the dressing is pooling in the bottom of the bowl — the contents are so hardy that they only really soak up what they can, and the rest of the dressing pools at the bottom of the bowl. I guess what I’m saying is: go big. These aren’t delicate greens that are going to wilt under the dressing. Slaw keeps well in the fridge for a day or two, though its appearance starts suffering after a day — when serving this to company, make it day of.
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10 Comments on “CSA Week 4: Buttermilk Dressing for Slaw | Reviving Greens | Zucchini Pickles”
I added purple cabbage to brighten up the buttermilk coleslaw which was delicious.
Your posts Ali, are always a bright spot in my day here in Maine.
Very grateful.
Oh, thank you, Kathleen, you are too kind. So happy you made this! Love the idea of purple cabbage. Happy Fourth!
I love non heavy dressings like this one, especially anything with vinegar! We’ve both been craving veggies….and I have some beautiful basil to throw in! Going to make this tonite!! XXOO!
The best coleslaw in the world, ever, period. I am feeling very grateful to you right now! ❤️❤️❤️❤️❤️
Oh, Laurie, this makes me so happy! I used a ton of basil, too. I love how this dressing tastes both light and creamy at the same time. Big hugs!! xo
Hi Ali- it is happening again :-/ If I just go to Alexandracooks.com the last post I see is the bok choy salad (which looks delicious by the way! I hope to make it soon! Plus that creme fraiche dressing!) and I have to click into it to see the later ones… hopefully you can fix that glitch… it was making me sad whenever I came to the site that there wasn’t something new… but of course there was! Anyway, thought you’d like to know about that. Thanks as always for the beautiful posts and great recipes!
Emily, I so so appreciate you always alerting me to issues with my site. I have been SO frustrated with it recently. I keep upgrading my server but it’s not enough, and I just find it to be painfully slow right now. I have a guy working on it, and he gave me hope that it could be “lightening fast” by this weekend…fingers crossed. I will mention this glitch to him as well. Thank you for your kind words! I will report back when things are resolved.
I love how you inspire me to eat more vegetables.
Oh, so great to hear this. It’s hard not to in these summer months, right? I feel like we have been living on greens.
I have been getting lots of cabbage too, which is a challenge bc I can’t do raw cabbage when breastfeeding, and it is too hot here for my usual “sauerkraut and pork”-type shenanigans…So the pancakes you linked to looked like a good idea, but then I clicked over and between the frying, the couple of ingredients I cannot easily get here (sriracha? Bonita flakes?) I could not get motivated to make them. So I winged it, and here is what I did, and omg so good!
Mama Poule’s Cabbage Sauté
One head of cone cabbage, a smallish one–you shred it finely, like you did for the slaw in the picture. Heat up oil in the pan and dump cabbage in, and cook on high heat until it starts wilting and browning, at which point you dump in a tea spoonful of tomato paste or some tomato sauce, just for taste, some sweet soy sauce and a few dashes of hot sauce. Lower heat and cook cook cook stir stir until more of the cabbage is golden, then crack two eggs in there. Stir eggies around enough for them to bind the cabbage mess. Then you make it into a big pancakey shape and you leave it alone on medium heat so the eggs cook through. If you wanna get cute and flip over with a biggish spatula, you can but I don’t bother. You want extra oil in there to sort of fry up the mess, but not tons of oil. You slide onto a plate when you deem the thing cooked to your liking, and the hardest part is waiting for it to cool down a bit so you can dive in. So totally good, and from the time you take the cabbage out if the fridge to the time you slide the thing onto a plate is 10 min max! I even have time for dessert and coffee while the babe sleeps 🙂
I bet you can add other stuff in there like that sriracha stuff or sesame seeds or whatever…
Anyway if you make those pancakes let me know how they are!