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Creamy Red Cabbage Coleslaw
I have made 2 other versions of red cabbage coleslaw which are posted on this blog (Asian and with caraway seeds), but I found a recipe for “old-fashioned” creamy coleslaw in Weber’s Big Book of Grilling which included mayonnaise and sourcream, with lemon juice and vinegar, and I had a feeling this would be a good one — and it is. Very delicious and the red cabbage stands up well. Plus, it’s just pretty — purple and orange. But the tinkering never stops, and the next time I make this, I will probably add onions, and maybe dill…
- Mayonnaise - 1 cup
- Sour Cream - 1/2 cup
- Lemon Juice - 1 Tblsp.
- Cider Vinegar - 1 Tblsp.
- Celery Seeds - 1 tsp.
- Salt and pepper to taste
- Cabbage - 1 small to medium head, sliced very thin - I used red, but green could be used.
- Carrot - 2-3 medium to large, shredded
Whisk together everything but the cabbage and carrots in a large bowl. Add cabbage and carrots and blend well. Cover and chill for 1-24 hours.
Serves about 8.
Other Coleslaw recipes:
Creamy, Crunchy, Crispy Tex-Mex Coleslaw
Red Cabbage Coleslaw with Caraway Seeds and Dill
Tags: cabbage, coleslaw, Picnics, Vegetarian
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Yummy! I didnt have the celery seeds or the cider vinegar but it still turned out grt!