Creamy Dilled Carrot Slaw
Here is a quick, creamy and colorful salad using buttermilk. If you have a food processor, it’s a snap to pull together. Serves 4
1 pound carrots, grated
3 scallions, green and tender white parts, finely chopped
2 Tablespoons finely chopped fresh dill
1 Tablespoon Extra Virgin Olive Oil
½ cup buttermilk
2 Tablespoons fresh lemon juice, or to taste
Salt and freshly ground pepper
- Combine the carrots, scallions, and dill in a medium salad bowl. Add the oil and toss to coat. Add the buttermilk and lemon juice. Season to taste with salt and pepper.
- Cover and let stand for at least 30 minutes, or up to 2 hours, to allow the flavors to develop.
- Stir well and adjust the seasonings before serving.