Recipe For Red Cabbage Coleslaw with Buttermilk Ranch Dressing

Red Cabbage Coleslaw with Buttermilk Ranch Dressing

This recipe was inspired by a dish described to me by Chef Doreen T. Ross. We ”met” through PhamFatale.com and we’ve exchanged several emails about dishes. She recently made a plate of very successful fish tacos that used cabbage coleslaw instead of the more traditional choice of lettuce. Doreen made her coleslaw with a buttermilk ranch dressing that sounded delectable. I had to try it myself, so today I tried to recreate the coleslaw that Doreen described to me as a stand alone dish.

I adapted the recipe so the vegetarians in the house could partake, which means there are no eggs. If that’s not an issue for you, a standard egg-based ranch dressing would work fine. To make vegetarian ranch dressing, I usually incorporate silken tofu, but as I started working on the dish I realized that I had bought the wrong kind at the store. I had liquid soy lecithin and xanthan gum in my pantry, so I used those instead. If you’re familiar with egg-free recipes, xanthan gum and lecithin are an excellent egg substitute.

I didn’t think my first iteration of the buttermilk ranch dressing had enough of a kick on its own, so I melted blue cheese and added champagne vinegar to the mix. Because of its rich color, shredded raw red cabbage seemed like the right canvas to showcase the light-colored dressing. I paired the cabbage with cubed Granny Smith apples for a little sweetness and additional color contrast.

The result is an unexpectedly complex and flavorful dish. It was a big success at my house, so I have to say thanks again to Chef Doreen for the tip!

1. Info for Red Cabbage Coleslaw with Buttermilk Ranch Dressing

2. Ingredients for Red Cabbage Coleslaw with Buttermilk Ranch Dressing

3. Directions:

  1. Peel, core and dice the apple. Coat the diced apples in 1 tablespoon of champagne vinegar to prevent oxidation of the fruit. Place the crumbled blue cheese in a small saucepan and melt the cheese over low heat. Add the cheese to the buttermilk. Whisk well. In a bowl, combine the xanthan gum, ½ teaspoon of olive oil and liquid lecithin. Add the blue cheese-flavored buttermilk to the xanthan gum / lecithin mixture. The sauce will thicken. Whisk well. Add the agave nectar, dry mustard, 1 tablespoon champagne vinegar, crème fraîche and granulated garlic. Season with salt and white pepper. Finish with the blend of herbs.
  2. Prepping the cabbage:  Quarter the cabbage through the root. Thinly shred the cabbage using the appropriate blade of a food processor or a mandoline. Gather the cabbage in a large bowl. Add the rest of the champagne vinegar. Toss thoroughly. Set aside for about 10-20 minutes. Drain and discard all the liquid. 
  3. Add the buttermilk ranch salad dressing, caramelized onions and cubed apples to the shredded cabbage. Toss well. Garnish with parsley.
  4. Bon appétit! 

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