Friday, May 14, 2010

Creamy Coleslaw

1/2 head of green or purple cabbage, shredded (about 6 cups)
1-2 carrots, shredded
3 green onions, sliced (with green tops)
Blend together. Use half green and half purple for a very colorful coleslaw.

1/2 c. mayonaise (not Miracle Whip)
1/2 c. sour cream
2 Tbsp. sugar
1 1/2 Tbsp. white wine vinegar
1/2 tsp dijon mustard
1/2 tsp celery seed
salt & pepper to taste

Mix sugar into vinegar until dissolved, add mustard and celery seeds and stir until well blended. Fold into mayo and sour cream until well mixed. Season with salt and pepper. Ajust to taste as needed.

Add dressing just before serving to keep the cabbage crisp.

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