** 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
Ingredients:
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. 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.