This is best if it can sit for at least 30 minutes before serving; however, don’t let that time constraint stop you from making this to eat right away. Plain yogurt and milk stirred together can sub for buttermilk.
1-lb carrots, coarsely grated
3 scallions, finely chopped, or 1/3 chopped sweet onion
2 T finely chopped fresh dill, or 2 t dried dill weed (not dill seed)
1 – 2 T extra-virgin olive oil
1/2 buttermilk, or more, to taste
2 T lemon juice, or to taste
salt and pepper, to taste
chopped lettuce leaves,optional
1. Combine grated carrots, scallions, and dill in a bowl. Add the oil, starting with 1 T and toss to coat. Add the extra tablespoon of oil if the grated carrots don’t seem sufficiently coated with oil. Add the buttermilk and lemon juice. Season to taste with salt and pepper.
2. Cover and allow to sit for 30 minutes or up to 2 hours. Stir well and taste–adding more dressing ingredients if you like.
3. To serve, make a bed of lettuce leaves on each plate and top with carrot slaw, or, add chopped lettuce leaves to the bowl and toss to combine. Or, simply serve the carrot slaw on its own.