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