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.

Posted by freshfrombrooklyn in CSA, dressing, other vegetable-based salad, recipe, salad Tags: buttermilk, cabbage, chives, cider vinegar, jicama, kohlrabi, ranch, shallots, tomatoes