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Epicurious
Bon Appétit

Iceberg and Cabbage Slaw

By Claire Saffitz

As any deli aficionado will tell you, shredded lettuce—especially iceberg—is a glorious thing.

Recipe information

  • Yield

    12 Servings

Ingredients

1/4 cup buttermilk
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 head of iceberg lettuce, outer leaves removed, thinly sliced
1/2 head of small green cabbage, outer leaves removed, thinly sliced
4 scallions, thinly sliced
3 tablespoons chopped fresh chives
1 teaspoon celery seeds

Preparation

  1. Step 1

    Whisk buttermilk, lemon juice, and mayonnaise in a large bowl, then whisk in oil. Season dressing with salt and pepper.

    Step 2

    Add lettuce, cabbage, scallions, chives, and celery seeds to dressing and toss to coat well. Taste and season with salt and pepper.

    Step 3

    Do ahead: Iceberg, cabbage, scallions, and chives can be sliced 2 hours ahead. Chill in a large bowl, covered with a damp paper towel.

TagsSlawSaladAmericanGreen CabbageCabbageLeafy GreensVegetableIceberg LettuceLettuceButtermilkDairySideLunchDinnerGluten FreeNut FreeVegetarianQuickEasyNo-CookBon Appétit
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