Instructions: In a sm bowl, whisk together the sour cream, buttermilk, vinegar, Worcestershire sauce, hot sauce, sugar, celery seed, salt and pepper.

Quarter the cabbage; cut out the core. Using a mandoline or sharp knife, slice the cabbage lengthwise into 1/4" wide shreds.

In a lg bowl, toss cabbage with red onion, parsley and dressing. (May be made up to 1 hr before serving and refrigerated) Add the basil, if desired, at the last minute.

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