Serves 6 to 7 and doubles easily
Juice of 2 large limes
4 large cloves garlic, peeled
- Richard Sherman asks for Tyler Lockett-Mario Kart mashup, the internet answers
- Seahawks trade Kevin Norwood, make other moves to get roster to 75
- The latest on Seahawks safety Kam Chancellor's holdout
- The Californians keep coming, but King County gives back
- 2 people killed in Seattle-area windstorm identified
Most Read Stories
2/3 cup mayonnaise (do not use low-fat)
1-1/3 cups buttermilk
2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chili
Salt and freshly ground black pepper to taste
1 green cabbage (about 2 ¼ pounds)
1 medium red onion, peeled and halved
1/3 cup fresh coriander or parsley leaves
1. Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and paprika or chili. Process 2 seconds, turn off the machine. Taste for seasoning, adding salt and pepper as needed.
2. Remove the flat blade and add thin slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a food-grade storage container and refrigerate overnight.
3. Cabbage throws off a lot of liquid. To serve the coleslaw, drain off any excess liquid, turn the coleslaw into a bowl and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.
From Lynne Rossetto Kasper
For recipe for Citrus Fizz Cooler with Fresh Mint and Ginger, go to Seattletimes.com/living