Comments on: napa cabbage salad with buttermilk dressing

By: Michelle

Michelle — Sun, 22 Jan 2012 22:57:46 +0000

Made this dressing today but accidentally bought savoy cabbage instead of napa (don’t think that made a difference). Delicious and SO much more low fat than the store bought creamy dressings. This is my lunch for the rest of the week. :-)

By: Jennifer

Jennifer — Tue, 29 Nov 2011 19:07:54 +0000

Oooh…I was looking for recipes to use up some buttermilk (why oh why does my grocery store only sell half gallon jugs of the stuff?) and came across this. And on the day my deli charged me for my $10 salad & FORGOT the chicken chili that is supposed to go on it. I am so making this for lunch tomorrow!

By: Nancy

Nancy — Sun, 14 Aug 2011 23:36:20 +0000

A very refreshing salad…loved it! I was surprised how thin the dressing was and next time I will cut back a tad on the buttermilk. I have already bought the ingredients to make this again. One thing I learned, do NOT dress this hours in advance (I thot maybe the flavors would meld even better) as it will not be as crunchy as it should be. Thanks for a great recipe!

By: Lisa

Lisa — Sun, 14 Aug 2011 22:09:04 +0000

I liked this dressing and I don’t eat creamy dressings since I have a mayo aversion. I used fat free yogurt instead of buttermilk and added a tablespoon of milk to thin it. Oh, I also added a little blue cheese.

By: E

Mon, 08 Aug 2011 23:36:15 +0000

I almost didn’t make this because of all of the reviews that said it was runny, but figured Deb never steers me wrong so I’ll trust her. I’m glad I did, this dressing is AWESOME. It is indeed runny, but I realized after I’d tossed it with my salad that I find this to be a positive quality. The dressing is incredibly light, but still packs an intensely flavorful punch. The second time I made it (i.e., the night after the first time I made it) I used sour cream instead of mayo, and liked it better, although the difference wasn’t major. I bet you could also sub yogurt without much problem. I used the dressing on an ‘everything-but-the-kitchen-sink mega mixed bowl’ as Deb referenced, and was blown away. I don’t generally consider myself a salad-as-a-meal kind of person, but I have had a salad with this dressing three nights in a row. That, my friends, is a first.

By: Aubrey

Aubrey — Wed, 06 Jul 2011 03:07:02 +0000

This is now my go-to cole slaw dressing. I often add a tablespoon or two of plain yogurt to make it thicker. Yesterday when I made it, I also substituted some orange juice for some of the vinegar and added a little orange zest, giving it a subtle orange kick. It was awesome.

By: Susie

Susie — Thu, 02 Jun 2011 14:08:53 +0000

I was assigned to bring a salad tomorrow night and immediately came here to peruse. This one looks perfect. As I was printing I realized I had pulled this out of Gourmet back in the day as well….and never made it! I’m sure your touch will make all the difference and I will have the best dish at dinner tomorrow.
Thanks!

By: Amy M D

Amy M D — Fri, 29 Apr 2011 02:07:12 +0000

Found this today while looking through the Spring section. Easy to make and soo delicious. Fortunately, there are leftovers for lunch tomorrow. I made this, the Mediterranean Pepper Salad and grilled a couple chicken breasts, for a rgeat dinner.
I’m thinking the dressing would make a good base for a lot of creamy salad dressings.

By: Luisa J.

Luisa J. — Wed, 09 Feb 2011 03:19:14 +0000

I stumbled across this recipe last night while using your ’surprise me’ feature. Oh my goodness, thank you so much. I am 11 weeks pregnant with my 3rd child and I seriously could DRINK this stuff. I added a bit more sugar to suit my tastes. I also made it the first time with clabbered milk because I didn’t have any buttermilk on hand and it worked fine, and added a little bit of green onion. But buttermilk is preferable. Thanks again.

By: Dave J.

Dave J. — Sat, 25 Dec 2010 05:15:04 +0000

Karyn–you can always make your own–1 c. milk + 1 T. white vinegar. Let it curdle for 5 mins, and you’ve got your “buttermilk.” Won’t be as thick as the real stuff, however, so you might want to increase the mayo, or just plan on having a slightly runnier dressing.