Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Plus 1T sour cream 1/2 ts Salt
1/4 c Buttermilk 1/2 ts Freshly ground pepper
1 tb Cider vinegar 1 lb Cabbage (1 small head)
1 ts Worcestershire sauce 6 tb Chopped red onion
2-4 dashes hot sauce 1/4 c Chopped parsley
1 1/4 ts Sugar 2 tb Chopped fresh basil (OPT)
1 ts Celery seed

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.

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