Basic Creamy Coleslaw

From Cook's Country | June/July 2009

Why this recipe works:

It was important to salt the shredded cabbage for our Basic Creamy Coleslaw to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.

For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture… read more

It was important to salt the shredded cabbage for our Basic Creamy Coleslaw to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.

For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture and added richness and a pleasant tang. We balanced the plain white vinegar with a small amount of sugar.

less

Serves 8 to 10

After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.

Ingredients

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