Buttermilk Slaw (Hh)

A tangy, lighter coleslaw that replaces heavy mayonnaise with a buttermilk and sour cream dressing. The result is creamy but not cloying, with a sharpness from apple cider vinegar and Worcestershire that cuts right through rich barbecue or fried food.

Celery seed is the unsung hero in this dressing. It brings a warm, slightly bitter note that gives the slaw complexity beyond just “creamy and tangy." A few dashes of hot sauce add heat that sneaks up on you after the first bite.

Shred the cabbage thin, about ¼ inch wide, with a mandoline or sharp knife. Thin shreds absorb the dressing better and soften just enough during that hour in the fridge without turning limp.

Chef Tips

• Make the dressing first, then prep the cabbage. Whisking everything together gives the sugar time to dissolve before it hits the slaw.
• Refrigerate for up to one hour before serving, no longer. Beyond that, the cabbage releases too much water and the dressing thins out.
• Add the fresh basil at the very last minute. It bruises and turns dark quickly once tossed with the acidic dressing.
• A mandoline makes quick work of the shredding and gives you perfectly even pieces. Use the guard.

Variations

• Toss in shredded carrots and a handful of sliced radishes for extra color and crunch.
• Replace sour cream with Greek yogurt for a slightly tangier, higher-protein dressing.
• Add crumbled blue cheese to turn this into a blue cheese slaw for steak nights.