Before picking the winner of our latest book giveaway on June 19 (a signed, first edition copy of Sally’s A New Way to Cook), we’ve been posting recipes from the book that fit the season. With summer fast approaching, slaws are the inevitable – and perfect – accompaniment to barbeques, picnics, and porch suppers. We serve this recipe for Classic Coleslaw all summer long. It rolls several Southern slaws into one, while fudging the overrich ingredients.
Most slaw recipes feature dressings with at least 1/2 cup mayonnaise, close to 1000 calories alone. This recipe cunningly uses sour cream and buttermilk (which is naturally low in fat) to produce a creamy slaw with clear, vivid flavors (The combination of sour cream and mayo makes a fine base for many cool creamy sauces.) This slaw has become the favorite slaw of many of Sally’s pay-no-attention-to-calories food-o-phile friends. It provides a cool counterpoint to rich ham or pork dishes – especially barbeque – as well as grilled seafood or poultry. It is divine with crabcakes (the recipe and variations on it are in A New Way to Cook) and a platter of sliced tomatoes (above).
You can flavor the slaw any way you like, from classic celery seed to horseradish or fresh herbs like basil, italian parsley, chives or chervil. Toss in other shredded or grated vegetables. Use some mayo in the dressing if don’t have one of the ingredients…the flavor profile remains the same.
To enter the giveaway just leave a Comment that says “I want A New Way to Cook”, or whatever else you’re feeling.
Recipe: Classic Coleslaw
Buttermilk Slaw Dressing
1/3 cup regular or reduced-fat sour cream
1/4 cup buttermilk
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 to 4 dashes hot sauce
1 and 1/4 teaspoons sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 small head cabbage (1 pound), tough outer leaves removed
1/4 cup chopped Vidalia or Bermuda onion
1/4 cup chopped fresh flat-leaf parsley
Flavorings (optional) such as:
1 teaspoon celery seed or caraway seed
1/2 to 1 tablespoon prepared horseradish, drained
2 tablespoons chopped fresh basil or chervil
In a small bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, salt, and pepper. Set aside.
Quarter the cabbage; cut out the core. With a mandoline, vegetable slicer, or thin sharp knife, slice lengthwise into 1/4 inch shreds.
In a large bowl, toss the cabbage with the onion, parsley, and dressing, adding any flavoring you wish. Serve, or cover and refrigerate.
You can make the dressing up to one day ahead; cover and refrigerate. You can shred the cabbage up to 5 hours ahead; cover and refrigerate. The slaw can be assembled up to 1 hour ahead.
Related posts: book giveaway: sally schneider’s ‘a new way to cook’
3 crazy-simple summer desserts from ‘a new way to cook’ (and a reminder to enter our giveaway)
recipe: strawberries in beaujolais sauce
greek soul food: beets with garlic sauce (recipe)
lemon-scented olive oil (recipe + gift idea = valentine)