'crabcakes n' slaw' photo: maria robledo
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 
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)
I’d love “A New Way to Cook!” Thanks for the chance to win.
Pans and spoons lined up
I want a new way to cook
And drink from the sink
I want A New Way to Cook, crab cakes sound delicious
Delicious! I just pulled Splendid Table’s cheater pulled pork out of the crockpot this morning. A bowl of this cole slaw will be a perfect accompaniment for dinner.
“I want A New Way to Cook” Thanks!!!!
I am always looking for “A New Way to Cook”. Thanks for the opportunity to have the cookbook!
I want a New Way to Cook, please. “This is the intelligent person’s guide to healthy cooking”. I fancy myself to be pretty intelligent and enjoy eating healthy food so it’s a win win.
well, how did you know… i’d love a new way to cook, in general, and the book would be really lovely too =)
for the record, the improvised life is the only blog that i read that always leaves me feeling hopeful and creative and ready to play in the world.
thank you!
I really want the new way to cook book!!!
With six head of cabbage lurking in the fridge, I’ve taken to collecting cole slaw recipes. This looks like a good one. And I’d love A New Way to Cook.
I need a new way to c ook. My old way is getting old.
6 head of cabbage lurking!!!!? You must have quite a garden.
I would LOVE a new way to cook. Then somebody else could actually check out my local library’s copy, since I get it a few times a a year (at the least!)
Always craving a new way to cook! Thanks for the chance-and terrific slaw recipe!
I would love a copy of this book. I recently changed my diet to avoid dairy and gluten….. a bit of a challenge but also an opportunity to rethink cooking.
Always, always looking for new ways to cook. The book looks great. Cookbooks are my secret addiction!
This sounds like an amazing cookbook – especially for a veg looking for new recipes to use. Thanks for the opportunity to get a signed first edition. Should I not win, I will probably get the book anyway it looks so terrific!
I want a New Way To Cook!
Thanks for sharing this recipe. I’d love a copy of A New Way To Cook
I want “A New Way to Cook”
I want to win “A New Way to Cook.”
I’d love “A New Way to Cook!” Thanks for the chance to win.
YES!! I would love to cook from your book this summer! I enjoy all your posts , love the interesting ideas you post re: food.
Also, since I subscribed to your posts, I have given up the morning paper. Coffee and your posts are a wonderful way to start the day.
Thx for all you do.
Jen Fish
I would love a copy of “A New Way to Cook”. The idea of returning to the alchemy of the kitchen feels fresh and timeless at the same time.
I would love a New Way to Cook. I NEED and new way to cook! And you know, yours is the only blog in the cyber kingdom that I get in my email box.
Thank you, thank you,