Kale-and-Blueberry Slaw with Buttermilk Dressing

Southern Living
Kale-and-Blueberry Slaw with Buttermilk Dressing Recipe
Photo: Helen Norman; Styling: Heather Chadduck Hillegas

We like fresh tarragon in this creamy, zippy dressing, but other herbs work just as well.

Makes 6 servings


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6 tablespoons apple cider vinegar
3 tablespoons grated onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (such as Tabasco)
1 garlic clove, minced
1/2 Granny Smith apple, grated
1 cup buttermilk
6 tablespoons mayonnaise
6 tablespoons sour cream
3 tablespoons finely chopped fresh tarragon
1/2 to 1 tsp. kosher salt
1/4 to 1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. sugar
6 radishes, thinly sliced
4 medium carrots, cut into thin strips
1 bunch kale, trimmed and thinly sliced
1/2 small head red cabbage, shredded
1 cup fresh blueberries
1 cup fresh raspberries


Hands-on: 30 Minutes
Total: 1 Hour, 5 Minutes

1. Stir together first 6 ingredients in a jar with a tight-fitting lid; let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid; shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.

2. Toss together radishes, next 5 ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.

Created date

March 2015