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Kale-and-Blueberry Slaw with Buttermilk Dressing

Photo: Helen Norman; Styling: Heather Chadduck Hillegas
Hands-on time 30 mins
Total time 1 hr, 5 mins
Yield

Makes 6 servings

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

Ingredients

  • 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

How to Make It

  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.