| Whisk Together: |
| 3 |
T. apple cider vinegar |
| 3 |
T. buttermilk |
| 2 |
T. sugar |
| 1 |
T. olive oil |
| |
Salt and pepper to taste |
Add and Toss: |
| 2 |
cups green cabbage, shredded |
| 1 |
cup Braeburn or Fuji apple, diced |
| 1/2 |
cup celery, diced |
| 1/3 |
cup pecans, toasted, chopped |
| 1/3 |
cup blue cheese, crumbled |
| 1/4 |
cup chopped fresh parsley |
|
Whisk vinegar, buttermilk, sugar, oil, and seasonings
together in a bowl.
Add remaining ingredients and toss to coat.
Let salad stand at room temperature for 15 minutes before serving.
|
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