| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Salads | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Plus 1T sour cream |
| 1/4 | c | Buttermilk |
| 1 | tb | Cider vinegar |
| 1 | ts | Worcestershire sauce |
| 2-4 dashes hot sauce | ||
| 1 1/4 | ts | Sugar |
| 1 | ts | Celery seed |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | lb | Cabbage (1 small head) |
| 6 | tb | Chopped red onion |
| 1/4 | c | Chopped parsley |
| 2 | tb | Chopped fresh basil (OPT) |
INSTRUCTIONS
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 1/4-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. Nutritional info per serving: 59 calories; 1.9 G protein; 2.8 G fat; 7.4 G carbohydrate. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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