Kale-and-Blueberry Slaw with Buttermilk Dressing

The menu for Erin Payne’s high school graduation dinner was a collection of her favorite dishes. Uncle Barry fixed the Shrimp Scampi, I made the Browned Butter Chocolate Chip Swirl Cookies—Pizookies (casserole cookies), and her mom, Marla Payne, made this salad for a family gathering.

Southern Living magazine (my sister’s go-to recipe source) definitely created another winner.

Kale-and-Blueberry Slaw with Buttermilk Dressing Print

6 tablespoons apple cider vinegar

3 tablespoons grated onion

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce (such as Tabasco)

1 garlic clove, minced

1/2 Granny Smith apple, grated

1 cup buttermilk

6 tablespoons mayonnaise

6 tablespoons sour cream

3 tablespoons finely chopped fresh tarragon

1/2 to 1 tsp. kosher salt

1/4 to 1/2 tsp. freshly ground black pepper

1/4 to 1/2 tsp. sugar

6 radishes, thinly sliced

4 medium carrots, cut into thin strips (Marla cut her into coin shapes)

1 bunch kale, trimmed and thinly sliced

1/2 small head red cabbage, shredded

1 cup fresh blueberries

1 cup fresh raspberries

1. Stir together first 6 ingredients in a jar with a tight-fitting lid; let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid; shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.

2. Toss together radishes, next 5 ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.