January 24, 2011 | Salads, Vegetables

I looked in the refrigerator yesterday and I had an overwhelming number of carrots, a small amount of buttermilk left from making Irish Soda Bread, and a container of Greek yogurt that was going to soon expire. Bingo! Buttermilk dressing to dress a nice slaw type of salad made from shredded carrots.You’ll want to make the dressing first to let the flavors some together a bit before proceeding with the slaw. I was using dried dill and chives from my garden last summer so I definitely wanted them to absorb some liquid and rehydrate. The dressing would be really great if it were summer and fresh herbs were available, but in a pinch the newly dried ones did pretty well.I did a quick shred of a few carrots on a box grater (about 2 cups worth) and thinly sliced half of a small red onion……then tossed some dressing with the carrots and onions and let them “marinate” a bit in the fridge before eating. This dressing is really tangy – buttermilk, Greek yogurt, and vinegar all add acidity – so tone down the amount of vinegar if you prefer it less so. The dressing is also somewhat thin, which is how I prefer dressings for salads (easier to mix). But if you wanted the same tastes with a thicker dip like consistency, add some mayo and less buttermilk.

Buttermilk Dill Salad Dressing
Yields about 1-1/2 cups

1/2 cup nonfat yogurt, Greek, if available
1/2 cup lowfat buttermilk
1/3 cup white wine vinegar
1 tablespoon dried dill
1 tablespoon dried chives
1 clove garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

Combine all ingredients in a jar with a lid and shake well to combine. Refrigerate at least 1 hour before using.