This buttermilk dressing has become a staple in my kitchen – especially during the warmer months when I crave lighter and fresher foods, like salads. My favorite way to use it is to make a deliciously creamy coleslaw (like my broccoli coleslaw), but I’ve used it in so many other ways, too! Let me show you how it’s done.
How to use this buttermilk dressing recipe
This buttermilk dressing is creamy and tangy. It tastes indulgent yet light at the same time. I find it works well with slaws or salads made with crisp greens, like iceberg or romaine lettuce. But don’t just stop at salads – I’ve enjoyed this buttermilk dressing in other ways, too! Here are some of my favorite ways to use buttermilk dressing: Despite it’s simplicity, there are so many reasons to love this buttermilk dressing:
Pizza: I know what you’re thinking, but if this sounds strange, you should try it! It’s more common in Texas, and it’s actually really good. If you don’t want to drizzle it over your whole pizza, try using it as a dip for the crust! Meats: I’ve had some leftover after dressing my salad, and drizzled it over steak or other grilled meats to add a little flavor – it’s a great contrast to the deep savory flavors. Dip: So many things taste great dipped into this buttermilk dressing: raw veggies, chicken wings, sweet potato fries, chicken nuggets, and so much more! Sandwiches or wraps: Spread some on your sandwich or wraps to add a creamy, tangy touch. Or, add a drizzle on top of your fish tacos.
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