This is a lighter, brighter slaw, worthy of piling high against grilled and roasted meats or poultry. Patience pays off with this slaw: The longer it steeps, the better it eats. Sharpen your knives and your skills. That's really why this recipe was designed.
How to Make It
Chiffonade the cabbage. Place in a medium bowl.
Peel and thinly slice the shallot. Throw it on top of the cabbage.
Quick-chiffonade the parsley. Throw it on top of the cabbage and shallot.
Peel the garlic cloves (or use peeled). Snip the woody tips off the cloves.
Place the garlic cloves on a cutting board (preferably wooden), and pour the sugar and salt over the cloves. Roughly chop the garlic/sugar/salt mixture until pieces are about the size of grains of rice. Then, using the side of your knife, pull the blade across the chopped mixture to mash it to a paste. Repeat the process until there is a uniform paste.
In a small bowl, combine the vinegar, buttermilk, pepper, and garlic paste. Combine well.
Pour the buttermilk mixture over the undressed slaw. Toss well.
Then, in the bowl, hand-crush the slaw. You should repeatedly make firm fists full of slaw and release. This isn't weird. This helps crush the cellular structure of the cabbage so that when it sits it can absorb the full glory of your buttermilk-garlic dressing.
For ideal results, let the slaw sit, covered with plastic wrap, at room temperature for an hour. Serve chilled or at room temperature.
Serve it with your Culinary School Chicken, grilled and/or roasted meats, or as a sandwich side.
Cooking Light Mad Delicious
