Coleslaw

Coleslaw

Salads
Party Food, Classics

Serves 10-12

Coleslaw has never been my favorite thing, although I like it fine. This is very nice version, though - perfect for a summer barbecue.

Salting the cabbage removes excess water and prevents watery slaw.

Ingredients #

  • 1 medium head green cabbage, cored and shredded
  • 1 green or red bell pepper, seeded and sliced thinly
  • 1 celery rib, sliced thin
  • 1/2 of a small white onion, grated on a box grater
  • 2 tsp salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp cider vinegar
  • 2 tsp sugar
  • 1/8 tsp cayenne pepper
  • Creole seasoning (optional)
  • 1 garlic clove, very finely minced

Instructions #

Salt cabbage: Toss cabbage, pepper, celery, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture thoroughly under cold water, drain, and dry well with kitchen towel.

Whisk mayonnaise, sour cream, vinegar, sugar, cayenne pepper, Creole seasoning to taste, and garlic in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve. (Coleslaw can be refrigerated in airtight container for 2 days.)