Good Ole Coleslaw
Good Ole Coleslaw recipe
Yield
6 servingsPrep
30 minCook
20 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
cabbage
red or white |
|
| 1 | large |
carrots
grated |
|
| 1 | small |
onions
minced |
|
| ¾ | cup |
mayonnaise
|
|
| ¼ | cup |
sour cream
|
|
| 1 | tablespoon |
vinegar
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | pinch |
sugar
|
*
|
|
salt and black pepper
|
*
|
||
| 2 | tablespoons |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
cabbage
red or white |
|
| 1 | large |
carrots
grated |
|
| 1 | small |
onions
minced |
|
| 177 | ml |
mayonnaise
|
|
| 59 | ml |
sour cream
|
|
| 15 | ml |
vinegar
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
caraway seeds
|
|
Directions
Shred the cabbage using a sharp knife or the slicing blade of a food processor or grater. Put into a bowl with the carrot and onion.
In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper to taste. Add to the vegetables and mix well.
Let sit in the refrigerator at least an hour; just before serving, add caraway seeds.
