creamy coleslaw on a red plate

Creamy Coleslaw

I’m crazy for cabbage. Wrapped in an egg roll, sauteed with bacon and onions, or raw, shredded and chilled in a tasty slaw, I’ll eat it any way it comes. One of my favorite pairings is hot wings or spicy barbecue with a big mound of cool, creamy coleslaw on the side. I’ve found some coleslaw dressings to be too sweet, others were too soupy. I think this one is just right.

2 cups (8 ounces) shredded green cabbage
1 cup (4 ounces) shredded carrots
1 small red onion, slivered
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
1 tablespoon red wine vinegar
kosher salt
ground black pepper

cutting board
chef’s knife
large (5-quart) mixing bowl
mixing spoon

1. Combine veggies with mayo, sour cream, sugar, and vinegar in bowl. Season with salt and pepper. Mix together well.
2. Refrigerate until cold — about 30 minutes.

• For a more colorful slaw, use a mixture of red and green cabbage. Make sure to use more green than red however, since raw red cabbage has a slightly tougher texture.

35 minutes

3 – 4 servings

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