White Gate Farm

White Gate Farm

Summer Slaw


  • 1 large head cabbage, shredded
  • 2 carrots, peeled & grated
  • 2 stalks celery, finely sliced
  • 4 scallions, finely sliced into rings
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tbs. honey
  • 2 tsps good-quality white wine vinegar
  • Salt & freshly ground black pepper
  • 2/3 cup finely chopped pecans
  • 1/2 cup dried cherries or cranberries


In a very large bowl, combine cabbage, carrots, celery & scallions. Toss to mix.

In a small bowl, combine mayo, buttermilk, honey and vinegar. Whisk until smooth. Pour over slaw, and toss until vegetables are well coated with dressing.

Season with salt & pepper to taste. Add pecans and cherries or cranberries and toss again until evenly distributed. Cover, and refrigerate until serving.

Yield: 8 to 10 servings.

Recipe from The New York Times