Salad

This refreshing American-style salad combines shredded cabbage with a creamy, tangy buttermilk dressing for a perfect balance of crunch and richness. The dressing blends sour cream, cider vinegar, Worcestershire sauce, and a hint of hot sauce for depth, while celery seed and fresh parsley add aromatic notes. It&# 226;ÂÂs ideal as a side dish for summer barbecues, picnic lunches, or alongside hearty mains. The flavors meld beautifully as it chills, making it a versatile and crowd-pleasing option. Simple to prepare with pantry staples, this dish delivers satisfying texture and bright, zesty flavor in every bite.

Cooking Method: Grilling

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 89.4

Dietary: Gluten-free, Vegetarian

Description

This refreshing American-style salad combines shredded cabbage with a creamy, tangy buttermilk dressing for a perfect balance of crunch and richness. The dressing blends sour cream, cider vinegar, Worcestershire sauce, and a hint of hot sauce for depth, while celery seed and fresh parsley add aromatic notes. It&# 226;ÂÂs ideal as a side dish for summer barbecues, picnic lunches, or alongside hearty mains. The flavors meld beautifully as it chills, making it a versatile and crowd-pleasing option. Simple to prepare with pantry staples, this dish delivers satisfying texture and bright, zesty flavor in every bite.

Ingredients

1/4 cup sour cream
1/4 cup buttermilk
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 dashes hot sauce
1 1/4 teaspoons sugar
1 teaspoon celery seed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound cabbage, shredded (about 1 small head)
1/4 cup chopped parsley

Directions

1
Shred the cabbage into thin strips and place in a large mixing bowl.
2
In a small bowl, whisk together the sour cream, buttermilk, cider vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt, and pepper until smooth.
3
Pour the dressing over the shredded cabbage.
4
Add the chopped parsley to the bowl.
5
Toss everything gently but thoroughly until the cabbage is evenly coated with the dressing.
6
Serve immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 89.4kcal

% Daily Value *
Total Fat 3.2g5%
Saturated Fat 1.9g10%
Cholesterol 8.2mg3%
Sodium 2869.3mg120%
Total Carbohydrate 13.8g5%
Dietary Fiber 3.9g16%
Sugars 8.2g
Protein 3.2g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salad chill for at least 30 minutes before serving to allow the cabbage to soften slightly and absorb the dressing.

If you prefer a spicier kick, increase the hot sauce to 4 dashes or add a pinch of cayenne pepper.

This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavor improves as it sits.

Feel free to add 1/4 cup of chopped red onion or fresh basil for extra crunch and aroma, though these are optional.

Ensure the cabbage is dry after washing to prevent the dressing from becoming watery.

Keywords: salad, coleslaw, cabbage, buttermilk, creamy, american, side dish, vegetarian, fresh, crunchy, vinegar, celery seed, parsley, picnic, barbecue, easy, chilled, tangy, summer, healthy, quick

Read it online: https://www.chefs-mate.com/recipe/salad-3/