Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing

Posted March 29, 2017

CategoryCarrot, Garlic, Green Onion, Parsley, Recipe, Rutabaga, Salads, Side Dishes

Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing

Yields1 Serving

1 large or 2 small rutabagas (about 1 pound)

1 large carrot (about 1/4 pound)

6-8 tablespoons Buttermilk Garlic dressing

4 tablespoons chopped fresh parsley

salt and pepper to taste

1-2 medium garlic cloves

4 tablespoons minced green onion

3 tablespoons white wine vinegar

1/2 cup buttermilk

1/3 cup sour cream

large pinch sugar

1/2 cup olive oil

Mince garlic; mash to a paste with fork or back of knife.

Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 1-1/2 cups.

Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater.

Toss with remaining ingredients and chill 1 hour.

Ingredients

1 large or 2 small rutabagas (about 1 pound)

1 large carrot (about 1/4 pound)

6-8 tablespoons Buttermilk Garlic dressing

4 tablespoons chopped fresh parsley

salt and pepper to taste

1-2 medium garlic cloves

4 tablespoons minced green onion

3 tablespoons white wine vinegar

1/2 cup buttermilk

1/3 cup sour cream

large pinch sugar

1/2 cup olive oil

Directions

Mince garlic; mash to a paste with fork or back of knife.

Whisk garlic, green onion, vinegar, buttermilk, sour cream, and sugar in bowl. Gradually whisk in the olive oil. Season generously with salt and pepper to taste. Makes almost 1-1/2 cups.

Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater.

Toss with remaining ingredients and chill 1 hour.

Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing

Ingredients Directions