6 people

Cooking time

20 minutes



How To Make Green Slaw with Fresh Herbs & Buttermilk Dressing

The green slaw salad is the perfect salad for those hot summer days, with a great crunch and delicious buttermilk dressing, it’s a must for your next BBQ!

Ingredients (Slaw)
  • ¼ white cabbage, finely sliced
  • 4 stalks celery, plus leaves, finely sliced
  • 1 small fennel bulb, finely sliced
  • 1 – 2 green apples, finely sliced & tossed with lemon juice to stop them going brown
  • 2 – 4 T chopped herbs – we used dill, parsley, chives
  • Extra chopped herbs & flowers to finish
Ingredients (Dressing)
  • 4 T The Good Oil New Zealand Extra Virgin Rapeseed Oil

  • ½ cup buttermilk
  • 2 tsp Dijon mustard
  • 2 T apple cider vinegar
  • 1 small clove garlic, crushed
  • salt & pepper – be generous
  • 2 T chopped dill & parsley
Method (Dressing)
  • Mix all the dressing ingredients together in a jug, and season well. You want the dressing to be tangy and quite well seasoned, as it’s coating a lot of unseasoned ingredients.
Method (Slaw)
  • Place all the finely sliced vegetables, apples and herbs in a large bowl. Include the celery leaves too as these add great flavour. When you are ready to serve, give the buttermilk dressing a quick whisk and pour over the salad. Toss to combine all ingredients and check seasoning.

Finish with the extra chopped herbs on top of the slaw.

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