Classic Creamy Coleslaw
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Martha Stewart Living, June 2004
- Yield Serves 6 to 8
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Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 small green cabbage, (about 1 3/4 pounds), finely shredded
- 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
- 1 small onion, coarsely grated (optional)
Directions
- Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
- Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
babs0804
Tasty & tangy! I added 1/4 C of chopped green onions for more flavor and turns out very well:)
I used maple syrup instead of sugar and it added a nice, full sweetness rather than a bright sweetness.
Along with the apple, a small handful of dried cranberries would be great!
This is a great recipe! I add one chopped fuji apple to add some sweetness without adding sugar! It is sooo good! :)
well how can i describe?simply i like as dessert
The recipe is below the photo. Enjoy!
Uhhh, where exactly is the recipe? All I see is a picture...
You would have thought my guests had never eaten cole slaw from the raves this side dish drew! It was crispy and creamy -- worth taking the time to make from scratch (and a great use for a mandoline).