How To Make Green Slaw with Fresh Herbs & Buttermilk Dressing
The green slaw salad is the perfect salad for those hot summer days, with a great crunch and delicious buttermilk dressing, it’s a must for your next BBQ!
Ingredients (Slaw)
- ¼ white cabbage, finely sliced
- 4 stalks celery, plus leaves, finely sliced
- 1 small fennel bulb, finely sliced
- 1 – 2 green apples, finely sliced & tossed with lemon juice to stop them going brown
- 2 – 4 T chopped herbs – we used dill, parsley, chives
- Extra chopped herbs & flowers to finish
Ingredients (Dressing)
4 T The Good Oil New Zealand Extra Virgin Rapeseed Oil
- ½ cup buttermilk
- 2 tsp Dijon mustard
- 2 T apple cider vinegar
- 1 small clove garlic, crushed
- salt & pepper – be generous
- 2 T chopped dill & parsley
Method (Dressing)
- Mix all the dressing ingredients together in a jug, and season well. You want the dressing to be tangy and quite well seasoned, as it’s coating a lot of unseasoned ingredients.
Method (Slaw)
- Place all the finely sliced vegetables, apples and herbs in a large bowl. Include the celery leaves too as these add great flavour. When you are ready to serve, give the buttermilk dressing a quick whisk and pour over the salad. Toss to combine all ingredients and check seasoning.
Notes
Finish with the extra chopped herbs on top of the slaw.
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The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point—perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.
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