Categories: cabbage, salads, summer, try this

Ingredients

• 2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile
• 2 tablespoons good-tasting extra-virgin olive oil
• Juice of 2 large limes
• 4 large garlic cloves, peeled
• 2/3 cup mayonnaise (do not use low-fat)
• 1-1/3 cups buttermilk
• Salt and freshly ground black pepper to taste
• Coleslaw:
• 1 green cabbage (about 2 1/4 pounds)
• 1 medium red onion, peeled and halved
• Garnish:
• 1/3 cup fresh coriander or parsley leaves

Directions

1. Open up the flavor of the paprika or Ancho chile by briefly warming it in the olive oil. Use a small skillet, medium heat, and cook only long enough to have some fragrance — 30 seconds to 1 minute. Set aside.

2. Make the dressing: Fit a food processor with the flat steel blade and turn it on. Pour in the lime juice and drop in the garlic. Process 3 seconds. Turn off machine, scrape down the side of the bowl and add the mayonnaise, buttermilk and the warmed olive oil with the paprika or chile. Process another 2 seconds. Taste for seasoning, adding salt and pepper as needed.

3. Remove the flat blade and add thin-slicing blade. Slice the cabbage and onion into the dressing. Scrape everything into a serving bowl and serve or put slaw in a storage container and refrigerate overnight if desired.

4. To serve, if storing the coleslaw in the refrigerator overnight, drain off any excess liquid, turn the coleslaw into a bowl, taste for seasoning and scatter with the coriander or parsley leaves. Serve cool, but not ice-cold.

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