Best 2 Buttermilk Slaw Recipes

**Buttermilk Slaw: A Refreshing and Tangy Side Dish**

Buttermilk slaw is a classic summer side dish that is both refreshing and tangy. Made with shredded cabbage, carrots, and onions, and tossed in a creamy buttermilk dressing, this slaw is a perfect accompaniment to grilled meats, fried chicken, or fish. It is also a great addition to potlucks and picnics. This article features two variations of buttermilk slaw: a classic recipe and a vinegar-based recipe. The classic recipe uses mayonnaise and sour cream for a creamy dressing, while the vinegar-based recipe uses apple cider vinegar and Dijon mustard for a tangy dressing. Both recipes are easy to make and can be tailored to your own taste preferences. With its bright flavors and crisp texture, buttermilk slaw is a delicious and versatile side dish that is sure to please everyone at your table.

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CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO

Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo image

This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.

Provided by Katherine Sacks

Categories Sandwich Chicken Kid-Friendly Lunch Cabbage Peanut Free Tree Nut Free Soy Free Small Plates

Yield 4 Servings

Number Of Ingredients 29

Ingredients

For the chicken:
1 cup buttermilk
1 tablespoon hot sauce (preferably Tabasco)
Kosher salt
4 skinless, boneless chicken cutlets (about 1 pound)
1/4 cup mayonnaise
2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
1/2 cup cornstarch
1 cup all-purpose flour
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 large eggs
Canola oil (for frying)
4 potato rolls (preferably Martin's)
2 tablespoons unsalted butter, room temperature
4 sandwich slice dill pickles, cut in half crosswise
For the buttermilk slaw:
1/4 cup buttermilk
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
Kosher salt
1/4 small green cabbage, thinly sliced (about 2 cups)
1 medium carrot, peeled, coarsely grated
Special equipment:
A deep-fry thermometer

Steps:

Prep the chicken:
Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
Make the Buttermilk Slaw:
Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
Fry the chicken:
Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Assemble the sandwiches:
Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

BUTTERMILK SLAW

Buttermilk Slaw image

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

8 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
3/4 cup grated peeled carrot
1/4 cup minced red onion
2 tablespoons minced fresh parsley
2/3 cup chilled buttermilk
1/2 cup regular or low-fat mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery seeds

Steps:

Mix both cabbages, carrot, red onion and parsley in large bowl. Whisk buttermilk, mayonnaise, mustard, sugar and celery seeds in medium bowl to blend. Pour over cabbage mixture and toss to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

Tips:

Use fresh, high-quality ingredients for the best flavor.
Shred the cabbage and carrots thinly for a more delicate slaw.
Chill the slaw for at least 30 minutes before serving to allow the flavors to meld.
Serve the slaw as a side dish with fried chicken, grilled fish, or pulled pork.
For a tangy twist, add a tablespoon of apple cider vinegar or lemon juice to the dressing.
For a creamier slaw, add a dollop of sour cream or Greek yogurt to the dressing.
For a crunchy slaw, add some chopped nuts or sunflower seeds.
For a spicy slaw, add a pinch of cayenne pepper or red pepper flakes to the dressing.

Conclusion:

Buttermilk slaw is a refreshing and versatile side dish that is perfect for any occasion. With its tangy, creamy dressing and crunchy vegetables, it is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy side dish, give buttermilk slaw a try. You won't be disappointed!