Buttermilk Slaw (Hh)
Yield
6 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sour cream
plus 1t |
|
| ¼ | cup |
buttermilk
|
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2-4 | dashes |
red hot pepper sauce
|
*
|
| 1 ¼ | teaspoons |
sugar
|
|
| 1 | teaspoon |
celery seeds
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | pound |
cabbage
small head |
|
| 6 | tablespoons |
red onion
chopped |
|
| ¼ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
basil
fresh, chopped, opt. |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sour cream
plus 1t |
|
| 59 | ml |
buttermilk
|
|
| 15 | ml |
apple cider vinegar
|
|
| 5 | ml |
worcestershire sauce
|
|
|
red hot pepper sauce
|
*
|
||
| 6.3 | ml |
sugar
|
|
| 5 | ml |
celery seeds
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 453.6 | g |
cabbage
small head |
|
| 9E+1 | ml |
red onion
chopped |
|
| 59 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
basil
fresh, chopped, opt. |
|
Directions
In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper.
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 ¼ inch wide shreds.
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.
