Rutabaga Carrot Coleslaw with Buttermilk Garlic Dressing
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
1Mince garlic; mash to a paste with fork or back of knife.
2 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.
3 Peel rutabagas and carrot; cut into large chunks and shred in food processor or on very large grate holes of hand-held grater.
4 Toss with remaining ingredients and chill 1 hour.