Buttermilk Slaw (Hh) Recipe

Step 1

In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper.

Step 2

Remove the tough outer leaves from the cabbage and discard. Quarter the cabbage; cut out the core. Using a mandoline or a thin sharp knife, slice the cabbage lengthwise into 1/4-inch wide shreds.

Step 3

In a large bowl, toss the cabbage with the red onion, parsley, and the dressing. At this point the slaw can be refrigerated for up to 1 hour before serving. Add the basil, if desired, at the last minute.

Nutritional info per serving: 59 calories; 1.9 G protein; 2.8 G fat; 7.4 G carbohydrate.

Things You'll Need

  • 1/4c Plus 1T sour cream
  • 1/4c Buttermilk
  • 1T Cider vinegar
  • 1t Worcestershire sauce
  • 2-4 dashes hot sauce
  • 1 1/4t Sugar
  • 1t Celery seed
  • 1/2t Salt
  • 1/2t Freshly ground pepper
  • 1lb Cabbage (1 small head)
  • 6T Chopped red onion
  • 1/4c Chopped parsley
  • 2T Chopped fresh basil (OPT)

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