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Buttermilk Dressing & Cabbage Slaw


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


  1. 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.
  2. 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.
  3. 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.