Salad

Coleslaw

Name: Coleslaw
Prep time: 10 min
Total time: 30 min
Yield: 6–8
Cuisine: Australian
Ingredients: 7 cups finely shredded green cabbage (less than half a medium cabbage); 1 medium carrot, shredded (about 1½ cups); 125 ml (½ cup) whole-egg mayonnaise; 125 ml (½ cup) full-fat sour cream or yoghurt; 1½ tbsp apple cider vinegar; 2 tsp Dijon mustard; 2 tbsp white sugar; ¾ tsp celery salt; ¼ tsp black pepper

Serves 6–8 Prep 10 min Cook 0 min Total 30 min (includes 20 min wilt)

Ingredients

7 cups finely shredded green cabbage (less than half a medium cabbage)
1 medium carrot, shredded (about 1½ cups)
125 ml (½ cup) whole-egg mayonnaise
125 ml (½ cup) full-fat sour cream or yoghurt
1½ tbsp apple cider vinegar
2 tsp Dijon mustard
2 tbsp white sugar
¾ tsp celery salt
¼ tsp black pepper

Method

Whisk all dressing ingredients until smooth.
Toss cabbage and carrot with the dressing.
Stand at least 20 minutes (2 hours or overnight is better) so the cabbage wilts and the dressing thins as it should.
Toss again and serve.

Tip: You need plenty of thick dressing because the cabbage weeps water and thins it. Celery salt is the flavour trick. Even better the next day.

Source: RecipeTin Eats