Kateryna Odyntsova

We never tire of bright, tangy slaws. This one has a tart finish that balances the richness of boiled lobster, crab, or shrimp. (It’s pretty good with cold poached salmon too.) You can make it year-round, but winter is prime time for cabbage and celery root. Tip: Buttermilk has a long refrigerator shelf life. Since this recipe only calls for a smidge, you might also want to try Green Beans with Parsley-Buttermilk Dressing, Buttermilk Ranch Dressing, and Black-Eyed Pea Salad with Radishes and Cucumbers.

Per serving: 53 calories, 3 g total fat, 1 g saturated fat, 6 mg cholesterol, 6 g total carbohydrate, 1 g dietary fiber, 1 g protein, 143 mg sodium.

Estimated Cook Time: < 30 minutes.
Difficulty: Easy.
Servings: 8