Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           plus 1 tbsp. sour cream
     1/4  cup           buttermilk
   1      tablespoon    cider vinegar
   1      teaspoon      Worcestershire sauce
   2      dashes        hot sauce -- up to 4
   1 1/4  teaspoons     sugar
   1      teaspoon      celery seed
     1/2  teaspoon      salt
     1/2  teaspoon      freshly ground pepper
   1      pound         cabbage -- (1 small head)
   6      tablespoons   chopped red onion
     1/4  cup           chopped parsley
   2      tablespoons   chopped fresh basil -- (OPT)

Preparation:

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 mandolin 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.