Recipe: Fried Green Tomatoes with Buttermilk Cole Slaw

This recipe comes from the cookbook, A Year in a Vegetarian Kitchen. The cabbage is salted before it is dressed. Like cucumbers, untreated cabbage has too much water to absorb any dressing. With that moisture gone, the slaw is also less likely to become watery as it sits. Coarse kosher salt crystals don't impart as much salty flavor as fine table salt and wash away more easily.

FRIED GREEN TOMATOES WITH BUTTERMILK COLE SLAW
Source: A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack Bishop
Serves 4 as a light main course

BUTTERMILK COLE SLAW:
1/2 medium head red cabbage (about 1 1/4 lbs.) (can substitute green cabbage)
2 medium carrots (about 5 ounces), peeled and shredded on the large holes of a box grater
2 Tablespoon kosher salt
1/2 cup buttermilk
2 Tablespoons sour cream
1 teaspoon Dijon mustard
2 Tablespoons minced fresh parsley leaves
1 small shallot, minced
Freshly ground black pepper
FRIED GREEN TOMATOES:
4 medium-large green tomatoes (about 2 lbs)
1 cup cornmeal
Salt and freshly ground black pepper
2 large eggs
1 Tablespoon water
1/2 cup extra-virgin olive oil

FOR THE COLE SLAW:
Remove any tough or dry outer leaves from the cabbage. Cut the cabbage in half through the stem end. Cut out and discard the hard core at the base of each piece. Slice the cabbage crosswise into thin strips. You should have about 8 cups shredded cabbage.

Place the cabbage and carrots in a colander set in a large bowl. Sprinkle the salt over the vegetables and toss to coat evenly. Set the vegetables aside, stirring occasionally, until they have wilted, about 1 hour. Rinse the cabbage and carrots thoroughly under cold running water to remove all traces of salt. (Rinse for at least 1 or 2 minutes.) Blot the vegetables dry between thick layers of paper towels. (You may need to change paper towels once or twice.)

Meanwhile, whisk the buttermilk, sour cream, mustard, parsley, shallot and pepper to taste together in a small bowl.

Place the dried cabbage and carrots in a medium bowl. Pour the dressing over the vegetables and toss to combine. The slaw can be covered and refrigerated for up to 1 day.

FOR THE TOMATOES:
Remove a 1/4-inch slice from the stem end of each tomato. Cut the tomatoes crosswise into -inch-thick slices. Lay the tomatoes on several layers of paper towels and pat dry. Combine the cornmeal and salt and pepper to taste in a shallow bowl. Whisk the eggs and water together in another shallow. bowl.

Heat the oil in a large skillet over medium-high heat. Dip one tomato slice in the egg and then dredge the slice in the cornmeal mixture, making sure both sides are well coated. Place the slice in the shimmering oil. Repeat until the skillet is full (you should be able to fit in about half of the tomato slices). Fry, turning once, until golden brown and crisp on both sides, about 5 minute. (Reduce the heat if the oil starts to smoke.) Transfer the fried tomatoes to a plate lined with paper towels. Fry the remaining tomatoes.

Divide the slaw among four individual dinner plates, mounding the slaw in the center of each plate. Arrange several fried tomato slices around each mound of slaw and serve immediately.