creamy cOleslaw

AuthorHeather WallaceCategoryDifficultyBeginner

A tangy and creamy coleslaw that is a perfect side dish on it’s own but goes to another level when used as a topping on your favorite BBQ sandwich.

A little bit of sour cream and Dijon mustard adds another layer of flavor to the tang of the white vinegar in this dressing

Yields1 Serving
Prep Time15 mins

 2 cups green cabbage, shredded
 2 cups purple cabbage, shredded
 1 large carrot, shredded
 ¾ cup mayonnaise
 2 tbsp white vinegar
 3 tbsp sugar
 1 tbsp sour cream
 1 tbsp Dijon mustard
 salt and pepper to taste

1

Combine 2 cups of shredded green cabbage, 2 cups shredded purple cabbage, and 1 large shredded carrot in a large bowl, set aside.

2

In a separate bowl whisk together 3/4 cup of mayonnaise, 2 tablespoons of white vinegar, 3 tablespoons of sugar, 1 tablespoon sour cream, 1 tablespoon dijon mustard, and salt and pepper to taste in a medium bowl until smooth.

3

Add the wet ingredients to cabbage mixture and toss until combined.

4

Serve as a side dish or on tacos or sandwiches.

Ingredients

 2 cups green cabbage, shredded
 2 cups purple cabbage, shredded
 1 large carrot, shredded
 ¾ cup mayonnaise
 2 tbsp white vinegar
 3 tbsp sugar
 1 tbsp sour cream
 1 tbsp Dijon mustard
 salt and pepper to taste

Directions

1

Combine 2 cups of shredded green cabbage, 2 cups shredded purple cabbage, and 1 large shredded carrot in a large bowl, set aside.

2

In a separate bowl whisk together 3/4 cup of mayonnaise, 2 tablespoons of white vinegar, 3 tablespoons of sugar, 1 tablespoon sour cream, 1 tablespoon dijon mustard, and salt and pepper to taste in a medium bowl until smooth.

3

Add the wet ingredients to cabbage mixture and toss until combined.

4

Serve as a side dish or on tacos or sandwiches.

creamy cOleslaw
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