Best 2 Buttermilk Slaw Recipes

Dive into the world of creamy, tangy, and refreshing buttermilk slaw! This classic side dish is a staple at picnics, potlucks, and backyard barbecues, and for good reason. Its versatility makes it a perfect accompaniment to various dishes, from grilled meats and fish to crunchy fried chicken and juicy burgers. The combination of shredded cabbage, carrots, and other crisp vegetables tossed in a buttermilk dressing creates a symphony of flavors that awakens your taste buds. Whether you prefer a traditional recipe or a modern twist, this article will guide you through the steps of making the perfect buttermilk slaw that will elevate your next meal to a new level of deliciousness.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO

Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo image

This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.

Provided by Katherine Sacks

Categories Sandwich Chicken Kid-Friendly Lunch Cabbage Peanut Free Tree Nut Free Soy Free Small Plates

Yield 4 Servings

Number Of Ingredients 29

Ingredients

For the chicken:
1 cup buttermilk
1 tablespoon hot sauce (preferably Tabasco)
Kosher salt
4 skinless, boneless chicken cutlets (about 1 pound)
1/4 cup mayonnaise
2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
1/2 cup cornstarch
1 cup all-purpose flour
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 large eggs
Canola oil (for frying)
4 potato rolls (preferably Martin's)
2 tablespoons unsalted butter, room temperature
4 sandwich slice dill pickles, cut in half crosswise
For the buttermilk slaw:
1/4 cup buttermilk
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
Kosher salt
1/4 small green cabbage, thinly sliced (about 2 cups)
1 medium carrot, peeled, coarsely grated
Special equipment:
A deep-fry thermometer

Steps:

Prep the chicken:
Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
Make the Buttermilk Slaw:
Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
Fry the chicken:
Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
Assemble the sandwiches:
Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

BUTTERMILK SLAW

Buttermilk Slaw image

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

8 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
3/4 cup grated peeled carrot
1/4 cup minced red onion
2 tablespoons minced fresh parsley
2/3 cup chilled buttermilk
1/2 cup regular or low-fat mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon celery seeds

Steps:

Mix both cabbages, carrot, red onion and parsley in large bowl. Whisk buttermilk, mayonnaise, mustard, sugar and celery seeds in medium bowl to blend. Pour over cabbage mixture and toss to blend. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.)

Tips:

For a tangier slaw, use more buttermilk and less mayonnaise.
To add sweetness, add some shredded carrots or apples.
For a crunchier slaw, use a mix of green and red cabbage.
If you don't have any buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Buttermilk slaw is a great make-ahead dish. It will keep in the refrigerator for up to 3 days.

Conclusion:

Buttermilk slaw is a versatile and delicious side dish that can be enjoyed with a variety of meals. It is a great way to use up leftover cabbage and other vegetables, and it is also a healthy and refreshing option. With so many variations to choose from, there is sure to be a buttermilk slaw recipe that everyone will enjoy.