Hey guys!  Well, guys and girls, yeesh, it's just a word I use LOL.  So, hope the week is treating you well.  I sure know it's hot!  So, that means we had to have something cooooooooolllllllllll!  Ok, cool, maybe be a little much!  But it's another salad and salads are cool right?  LOL.  So I have made this Kale and Blueberry Slaw w/Buttermilk Dressing twice now and it's been a hit both times.  I used mayonnaise but switched up greek yogurt for the sour cream.  Also, the second time out I used basil in place of the tarragon, because there was more of it in my herb box lol!  Again, turned out great. Hope you enjoy!  Be sure to share a smile with someone today.  See you on Thursday.

Kale-and-Blueberry Slaw w/Buttermilk Dressing

6 tablespoons apple cider vinegar

3 tablespoons grated onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce (such as Tabasco) 

1 garlic clove, minced

1/2 Granny Smith apple, grated

1 cup buttermilk 

6 tablespoons mayonnaise 

6 tablespoons sour cream

3 tablespoons finely chopped fresh tarragon

1/2 to 1 tsp. kosher salt

1/4 to 1/2 tsp. freshly ground black pepper

1/4 to 1/2 tsp. sugar 

6 radishes, thinly sliced

4 medium carrots, cut into thin strips 

1 bunch kale, trimmed and thinly sliced

1/2 small head red cabbage, shredded

1 cup fresh blueberries 

1 cup fresh raspberries 

Preparation

1. Stir together first 6 ingredients in a jar with a tight-fitting lid; let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid; shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.

2. Toss together radishes, next 5 ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.

Southern Living

APRIL 2015