1 small Savoy cabbage (about 1-1/4 lb.), bruised outer leaves removed, cored, and cut into eight wedges
1 large carrot (about 6 oz.), peeled and cut into 3-inch lengths
1 small celery root (about 10 oz.), peeled and quartered
1 small sweet onion (about 6 oz.), very thinly sliced (about 1 cup)
Kosher salt
1 small clove garlic
1/3 cup buttermilk
1/4 cup extra-virgin olive oil
1-1/2 Tbs. fresh lemon juice; more to taste
2 Tbs. thinly sliced chives
2 Tbs. chopped fresh flat-leaf parsley
1/4 tsp. celery seeds
Freshly ground black pepper

Description

This Version Of Cole Slaw Is Versatile—it Can Be Served As A Salad, A Side, Or A Condiment. It’s Especially Good With Steak.

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