Source: Sally Schneider’s A New Way to Cook
- 2/3 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoon cider vinegar
- 2 teaspoon Worcestershire sauce
- 4 to 6 dashes hot sauce
- 2 1/2 teaspoons sugar
- 1 teaspoon kosher salt
- freshly ground pepper
- 1 small head cabbage (1 pound), tough outer leaves removed
- 1 red onion, thinly sliced
- chopped fresh flat-leaf parsley, basil, cilantro — whatever you have
- scallions, thinly sliced
- carrots, turnips — if you have them, thinly sliced
- In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire, hot sauce, sugar, salt, and pepper. Taste. Add more salt, hot sauce, etc, if necessary.
- Halve the cabbage; cut out the core. Slice into thin shreds. In a large bowl, toss the cabbage with the onion, herbs, scallions, and carrots and turnips if you are using.
- Toss with enough dressing to coat. Let sit for 10 min. Taste. Add more dressing if necessary. I find you can’t really overdress this slaw even if the dressing is pooling in the bottom of the bowl — the contents are so hardy that they only really soak up what they can, and the rest of the dressing pools at the bottom of the bowl. I guess what I’m saying is: go big. These aren’t delicate greens that are going to wilt under the dressing. Slaw keeps well in the fridge for a day or two, though its appearance starts suffering after a day — when serving this to company, make it day of.