Creamy Coleslaw Recipe

Ingredients

Vegetables

• 7 cups green cabbage, finely shredded
• 1 medium carrot, shredded (1 1/2 cups)

Dressing

• 1/2 cup Hellman’s mayonnaise (or other whole egg mayo)
• 1/2 cup sour cream or yoghurt, full fat is best
• 1 1/2 tbsp apple cider vinegar (or substitute with white wine vinegar)
• 2 tsp Dijon mustard
• 2 tbsp white sugar
• 3/4 tsp celery salt
• 1/4 tsp black pepper

Instructions

1. In a mixing bowl, combine the mayonnaise, sour cream or yoghurt, apple cider vinegar, Dijon mustard, white sugar, celery salt, and black pepper. Whisk these ingredients together until the dressing is smooth and well blended.
2. Place the finely shredded green cabbage and shredded carrot in a large bowl. Pour the prepared dressing over the vegetables.
3. Toss the cabbage and carrot thoroughly with the dressing to ensure even coating. Cover and set aside for at least 20 minutes to allow the cabbage to soften and the flavors to meld. For best results, let it rest for 2 hours or even overnight in the refrigerator.
4. Before serving, give the coleslaw a good toss to redistribute the dressing and moisture. Serve chilled as a delicious side dish.

Notes

• 7 cups of shredded cabbage is less than half a medium cabbage, about 1/4 of a large one.
• Coleslaw can be made ahead and stays good refrigerated for up to 5 days; store dressing separately if preparing vegetables early to maintain freshness.
• Variations include adding chopped onions, shallots, scallions, red cabbage, or Granny Smith apple slices for extra flavor and color.
• This recipe serves 6 to 8 people as a side dish.