| Coleslaw |
Servings: 6
Ingredients:
| • Cabbage | 4 cups, 1/2 head | |
| • Carrot | 1 medium | |
| Dressing: | ||
| • Mayonnaise | 1/2 cup | |
| • Sour Cream, light | 1/4 cup | |
| • Salt | 1/4 tsp | |
| • Pepper | 1/4 tsp | |
| • Celery seed | 1/4 tsp | |
| • Sugar | 1½ Tbsp | |
| • Vinegar, white | 2 tsp | |
| • Lemon juice | 1½ Tbsp | |
| Optionally: | ||
| • Dijon Mustard | 1/2 tsp | |
| Reverse Columns | ||
Directions:
- Make the dressing. Either in the serving dish or sealable storage container, if the coleslaw will be served later, mix all the dressing ingredients together.
- Shred the cabbage. Cut the head in half from the top, vertically through the stem. Stored the unused half. Cut the remaining half in half again, vertically through the stem. The core can then be easily cut out of the 1/4 wedge pieces. Shred the wedge as fine as possible. Cut the shredded strands into about 1 inch lengths.
- Grate the carrot. Peel and coarsely grate the carrot. If the carrot is not peeled first it will brown later.
- Add the cabbage and carrot to the dressing and thoroughly mix.
- Store in the refrigerator for 1 to 2 hours before serving.
Notes:
Optionally, some might like to add some fresh chopped parsley, onion, or scallions. For color, you can use half green cabbage and half purple cabbage.
This recipe uses about 3/4 cup of sauce (1/2 cup mayo, 1/4 cup sour cream) for 1/2 head of cabbage.
To make a buttermilk version, use 1/4 cup buttermilk, 1/3 cup mayonnaise and 2 Tbsp sour cream.
If desired, substitute an equal amount of honey for the sugar. Also, Greek yogurt can be used instead of the sour cream.
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