Buttermilk Garlic Slaw with Smoky Paprika

Recipe: Buttermilk-Garlic Slaw With Smoky Paprika
Makes 6 to 8 servingsButtermilk-Garlic Dressing with Smoky Paprika: 2 generous teaspoons smoked mild Spanish paprika, or ground Ancho chile...

Makes 6 to 8 servingsButtermilk-Garlic Dressing with Smoky Paprika:
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 ¼ 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.