AuthorHeather WallaceCategoryOn the sideDifficultyBeginnerA 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
Combine 2 cups of shredded green cabbage, 2 cups shredded purple cabbage, and 1 large shredded carrot in a large bowl, set aside.
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.
Add the wet ingredients to cabbage mixture and toss until combined.
Serve as a side dish or on tacos or sandwiches.
Ingredients
Directions
Combine 2 cups of shredded green cabbage, 2 cups shredded purple cabbage, and 1 large shredded carrot in a large bowl, set aside.
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.
Add the wet ingredients to cabbage mixture and toss until combined.
Serve as a side dish or on tacos or sandwiches.