Serves 6 to 7 and doubles easily

Dressing:

Juice of 2 large limes

4 large cloves garlic, peeled

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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

Coleslaw:

1 green cabbage (about 2 ¼ pounds)

1 medium red onion, peeled and halved

Garnish:

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