This crunchy Napa cabbage salad dressed in tangy buttermilk and chives turns ordinary lunch into something you’ll actually look forward to.
Stop. No, seriously. Stop everything you’re doing. What are you eating for lunch today? Are you heading to one of those delis that toss whatever you pick into a tub, drown it in a mysterious squeeze-bottle dressing and charge you ten dollars? (Is that a New York thing, or do they do this everywhere?) Have I sunk so deep into the NYC bubble that I no longer know what people outside it eat for lunch? Look at your choices and repeat after me: no more deli salads.
Because have you seen this beauty? This should be your lunch tomorrow. The dressing is that good. So, so good. And the salad itself is hardly an afterthought.
People, I’m in love. Like many bakers, I often have a little buttermilk left in the fridge — just not enough for a big recipe. I didn’t know there was such a simple dressing that uses a half-cup of buttermilk and tastes this divine. You might buy buttermilk just to make this dressing.
Salad dressings, previously: Blue Cheese Dressing, Anchovy-Optional Caesar Dressing, Everyday French Vinaigrette and Miso-Carrot Dressing with Ginger
One year ago: Strawberry Hand Pies, Nectarine and Blackberry Galette
The dressing is a straightforward blend of buttermilk, apple-cider vinegar, a touch of mayonnaise, shallot, sugar, salt and pepper; yet its flavor is anything but simple. This is my new go-to creamy dressing. It would also be excellent with crumbled blue cheese mixed in, if that’s your thing.
The dressing would shine on an iceberg wedge, romaine hearts or any large mixed salad — basically, make this for your lunch tomorrow.
Field | Info |
|---|---|
Yield | Serves about 4 |
Prep time | ~10 minutes (no cooking) |
Difficulty | Very easy |
Source | Adapted from Gourmet (Nov 2007) |
Ingredient | Amount |
|---|---|
Well-shaken buttermilk | 1/2 cup |
Mayonnaise | 2 tablespoons |
Apple cider vinegar | 2 tablespoons |
Minced shallot | 2 tablespoons |
Granulated sugar | 1 tablespoon |
Finely chopped chives | 3 tablespoons |
Napa cabbage, cored and thinly sliced crosswise | 1 pound (about 4 cups) |
Radishes, diced | 6 |
Celery ribs, thinly sliced on the diagonal | 2 |
Whisk together the buttermilk, mayonnaise, cider vinegar, minced shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl until the sugar dissolves. Whisk in the chopped chives.
Toss the sliced Napa cabbage, diced radishes and sliced celery with the dressing until evenly coated. Serve immediately or chill briefly.
Tip | Source text anchor |
|---|---|
Keep a small amount of buttermilk on hand — this dressing uses just 1/2 cup and makes a compelling reason to buy more. | “I seem to always have buttermilk left in the fridge… I had no idea there was such a simple dressing… that could use it up in half-cup increments.” |
The dressing is versatile — it works on iceberg wedges, romaine hearts or a large mixed bowl. | “The dressing would be really great on an iceberg wedge or romaine hearts salad, or any kind of everything-but-the-kitchen-sink mega mixed bowl.” |
Add crumbled blue cheese to the dressing if you want a richer, tangier variation. | “I am sure it would equally delicious with some crumbled blue cheese mixed in.” |
Use Napa cabbage thinly sliced crosswise for the best texture; radish and celery add crunch and bite. | Ingredient and assembly directions: “Napa cabbage, cored and thinly sliced crosswise… 6 radishes, diced… 2 celery ribs, thinly sliced diagonally.” |
