CABBAGE SALAD WITH BUTTERMILK DRESSING

I love buttermilk and when combined in a dressing it becomes quite decadent.  It is easy to create yourself by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk or cream.  Let sit at room temperature for 30 minutes and use as desired!

Serves 4

Dressing

½ cup buttermilk

2 Tbsp mayonnaise

2 Tbsp cider vinegar

1 tsp sugar

Salad

½ savoy cabbage, cored and thinly sliced

¼ green or red cabbage, cored and thinly sliced

½ red onion, finely diced

1 carrot, grated coarsely

2 celery sticks, peeled and thinly sliced

Handful parsley, roughly chopped

1 cup of stale bread (ideally from whole loaf)

2 tbsp olive oil

1 lemon, juice

Sea salt and freshly ground black pepper

Method

Whisk together buttermilk, mayonnaise, vinegar, onion, sugar, pinch of salt, and generous grind of pepper in a bowl until sugar has dissolved. Set aside in fridge.

Preheat oven to 190C

Rip the stale bread into small chunks and toss in the oil.  Sprinkle over a little salt and combine well.  Place onto a baking tray and spread out.  Bake until golden and crunchy (about 10 minutes). Cool.

Toss cabbage, carrot, onion, celery and ½ the parsley together and place into bowl.  Scatter over the croutons and drizzle the buttermilk dressing generously over the salad.  Sprinkle over the last of the parsley, a grind or two of pepper and a squeeze of fresh lemon juice.

Serve!