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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Slaw

Date Added: January 04, 2014


1/4 Cup Sour Cream 1/4 Cup Plus 1T sour cream
1/4 Cup Buttermilk 1/4 Cup Buttermilk or sour milk
1 Tablespoon Cider Vinegar 1 Tablespoon Cider vinegar plus
1 Teaspoon Worcestershire Sauce 1 Teaspoon Worcestershire sauce recommended (1-2)
1 Unit Hot Sauce 1 Unit 2-4 dashes hot sauce
1 1/4 Teaspoons Sugar 1 1/4 Teaspoons Sugar
1 Teaspoon Celery Seed 1 Teaspoon Celery seed to taste
1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste
1/2 Teaspoon Ground Pepper 1/2 Teaspoon Freshly ground pepper to Taste
1 Pound Cabbage 1 Pound Cabbage (1 small head)
6 Tablespoons Red Onions 6 Tablespoons Chopped red onion
1/4 Cup Parsley 1/4 Cup Chopped parsley
2 Tablespoons Fresh Basil 2 Tablespoons Chopped fresh basil (OPT)
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1. In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper.

2. Remove the tough outer leaves from the cabbage and discard.

3. 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.

4. In a large bowl, toss the cabbage with the red onion, parsley, and the dressing.

5. At this point the slaw can be refrigerated for up to 1 hour before serving.

6. Add the basil, if desired, at the last minute.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Sulfites, Malt, Cabbage, Natural Sweeteners, Celery, Vinegar, Onion allergies.
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