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.

Ingredients

  • 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

Directions:

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.

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