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Creamy Tangy Coleslaw

(recipe, Nathan Krishnamurthy)

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  1. 1 head Savoy cabbage, thinly sliced
  2. 1 large carrot, cut in matchsticks or grated
  3. 2 sweet bell peppers, thinly sliced
  4. 5 to 10 scallions, thinly sliced
  5. 3 Tbsp. dill pickle or sweet pickle relish
  6. ½ cup crème fraîche
  7. ½ cup buttermilk
  8. 3 Tbsp. apple-cider vinegar
  9. 1 tsp. mustard powder
  10. 1 tsp. celery seed
  11. 1 tsp. red-pepper flakes
  12. Salt and freshly ground pepper, to taste
  13. Fresh ricotta cheese (optional)


  1. Purge the sliced cabbage of excess water and bitterness by sprinkling it with several tablespoons of salt and straining it in a colander for two hours. Soak the cabbage in water to remove the salt, then strain or spin dry.
  2. Combine the cabbage with the carrot, peppers, scallions, and relish in a large bowl. Separately whisk together the crème fraîche, buttermilk, vinegar, mustard powder, celery seed, and red-pepper flakes.
  3. Fold the wet ingredients into the vegetables, using just enough sauce to bind the coleslaw. Season to taste with salt and pepper. Optionally, add a half cup of fresh ricotta cheese for an even creamier slaw.