Carrots go great with almost any main dish. This humble slaw was paired with the spice-crusted pork chops in the Weber grill cookbook, by Jamie Purviance. As the pork chop recipe made the extra seasoning needed for the carrot slaw, we decided to try it.
The result is amazing. We plan to use the spice mixture in dressing for other salads, too!
1/4 cup buttermilk
1/4 cup sour cream
2 Tbsp red wine vinegar
1 tsp whole-grain or stone-ground mustard
1/3 cup vegetable oil
1 1/4 lb. carrots, peeled and grated, using the large holes of a box grater
1 shallot (about 1 oz.), thinly sliced
2 Tbsp fresh chopped basil, parsley, or cilantro (or in combination)
[1 tsp spice mixture from spice-crusted pork chops recipe]
In a large bowl combine the buttermilk, sour cream, vinegar, mustard, and reserved spice mixture. Slowly whisk in the vegetable oil until thoroughly emulsified. Add the carrots, shallot, and fresh herbs. Toss well and season with salt.
(You can make the slaw up to 4 hours ahead; cover tightly and refrigerate. Bring to room temperature and toss before serving.
Spread the paste on both sides of each pork chops. Cover and refrigerate for 2 to 6 hours. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.)