Vegetable spaghetti slaw with buttermilk dressing

Vegetable spaghetti slaw with buttermilk dressing

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  • 8
  • Easy
  • Carb Conscious Meat-free
  • 25 minutes
  • Jordan The Real McCoy Riesling 2015


  • 250 g Woolworths baby marrow spaghetti
  • 2 baby cabbage, finely shredded
  • 4 celery sticks, thinly sliced
  • 1 bunch spring onions, thinly sliced
  • 20 g chives, thinly sliced
  • Avocado, for serving (optional)
  • For the buttermilk dressing:
  • 1 cup buttermillk
  • ½ cup thick mayonnaise
  • 2 T lemon juice
  • 1 garlic clove, crushed
  • 2 T celery seeds
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Mix the salad ingredients, except the avocado, then toss with the dressing. Check the seasoning. Add a little more lemon juice if necessary. Chill, tossing again, before serving. Add the avocado just before serving.

Discover more tasty salad recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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