This salad was a huge hit last night. Perhaps it was the backdrop of a beautiful sunset that swayed people’s opinions, but I’m going to give all the credit to the dressing. I’m not typically a ranch dressing kind of gal, but this one was tangy (I was a bit liberal with the vinegar) and not too heavy. This recipe made a good amount of dressing for 4 cups of thinly sliced green cabbage, 2 chopped tomatoes, and 1 jicama peeled and cut into 1/ 2 inch cubes. However, it would be great over any vegetable with a good crunch factor that you have lying around…do I hear the kohlrabi from last week’s CSA calling to you?
I found this gem of a recipe on Smitten Kitchen, and it originated from Gourmet magazine.
- 1/2 cup well-shaken buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallot
- 1 tablespoon sugar
- 3 tablespoons finely chopped chives
1. In a medium bowl, whisk together all ingredients through the sugar.
2. Once the sugar is dissolved, stir in the chives.
3. Refrigerate until ready to serve.
July 7, 2012 at 3:29 pm
There is nothing like homemade salad dressing. I’ve banned anything from a bottle!
July 8, 2012 at 1:55 am
That’s a great idea, Tammy. Do you have a favorite homemade dressing?
July 8, 2012 at 3:16 am
Ginger Miso Dressing
1/2 cup white miso
1/3 cup agave nectar
1/3 cup apple cider vinegar
1/3 cup sesame oil
1/4 cup lemon juice
1 1/4 cup chopped ginger