1/2 cup mayonnaise 1/4 cup sour cream 2 teaspoons sugar 2 teaspoons lemon juice or vinegar 1/2 teaspoon celery seed salt and pepper, to taste 1/2 medium head red cabbage, finely shredded 1 small carrot, shredded 1 small green pepper, julienne
In a large bowl, mix the first six ingredients.
In a separate bowl toss the shredded cabbage, carrot and green pepper. Stir in the dressing until well coated.
Refrigerate until ready to serve.
If you want to eliminate mayonnaise, simply combine 1 part vegetable oil to two parts vinegar and two parts sugar. This will make a sweet and sour, non-creamy coleslaw.
One word: Perfect! My family is so picky when it comes to coleslaw and this is the first one they didn't offer "helpful" suggestions on how to improve. Thank you Chef Lauren!
Jun 23, 2006
This recipe may not qualify as festive but it certainly is a classic and delicious cole slaw. Followed recipe exactly and it turned out just right. not too dry or too juicy and not sour or bitter at all. Served it on buns with BBQ, but I ate quite a bit in the taste test phase after I made it.
May 5, 2006
My husband loves cole slaw, but all the deli style I buy are too "sour" for him. I made this using the lemon juice and it was such a hit I now make it weekly. Thanks for sharing such a yummy recipe.