This classic coleslaw recipe is creamy and tangy with just the right amount of sweetness. You can add mustard or horseradish to give it a bit more of a kick.
If you like coleslaw that's half green cabbage and half red cabbage, then you can prepare the recipe with no modification. Otherwise, you could use 1½ heads of green cabbage and half a head of red. You'll end up with two half heads of each left over. You can use them in a stir-fry or something later.
Otherwise, you could simply double the recipe and use two heads of green and one of red. My experience with this coleslaw is that you can't have too much.
Also see: How to Make Buttermilk
- 1 medium green cabbage
- 1 medium red cabbage
- 2 carrots, peeled and shredded
- 1/8 cup (2 tablespoons) red onion, shredded
- ¾ cup mayonnaise
- 2 tablespoon sour cream or buttermilk
- 2 tablespoons tarragon vinegar or cider vinegar
- 1 teaspoon Dijon mustard or prepared horseradish (optional)
- 2 tablespoons sugar, or to taste
- 1 teaspoon celery salt
- Salt and freshly ground white pepper, to taste
- Remove any wilted outer leaves from the cabbage. Quarter the cabbages, cut out their cores, then shred them. You want about eight cups of cabbage total, half green and half red. You might not use all of both heads.
- In a large stainless steel or glass bowl, whisk together the mayonnaise, vinegar, sour cream or buttermilk, the optional mustard or horseradish, and the sugar and celery salt.
- Add the shredded cabbage, carrots, and onion. Mix well until the vegetables are uniformly coated with the dressing.
- Season to taste with salt and white pepper. Adjust the flavoring with more vinegar if it's too sweet or more sugar if it's too tart. You can also adjust the creaminess with more sour cream or buttermilk if you like.
- Refrigerate for at least an hour, up to four hours, before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||9 g|