The reason this coleslaw tastes so good and it's so rich and it's so creamy is my beloved sour cream. I add it to the mayonnaise with some caraway seeds, honey, and mustard. What a big differences the sour cream-honey addition can make to this popular recipe. You can use Mexican sour cream to give it that yummy Latino twist.
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This is one of the easiest, cheapest salads to make and it's perfect any time of the year. I specially love it during the summer and whenever we grill cheeseburgers and hot dogs. I usually make it one day in advance and keep it refrigerated to serve it cold.
Coleslaw
Makes 8-10 portions
__Ingredients
__1 small head of green cabbage (about 1,5 pounds), cored and finely sliced
1 carrot peeled and grated (on the large wholes of the grater)
1/2 cup red onion finely chopped
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons of honey
3 tablespoons of apple cider vinegar
1 teaspoon of mustard, preferably Dijon
1/2 teaspoon of caraway seeds (or celery seeds)
Freshly ground black pepper
Salt
Preparation
1. In a bowl, put mayonnaise, sour cream, honey, vinegar, mustard, caraway, salt and pepper, and mix with a spoon until smooth and uniform.
2. In another bowl place the cabbage, carrot and onion and stir.
3. Add the mayonnaise and sour cream dressing to the cabbage mixture and combine.
4. Refrigerate at least one hour before serving.
Check out more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
