It was important to salt the shredded cabbage for our Basic Creamy Coleslaw to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.
For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture and added richness and a pleasant tang. We balanced the plain white vinegar with a small amount of sugar.
After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.
1. SALT CABBAGE Toss cabbage, carrot, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with kitchen towel.
2. DRESS SLAW Whisk mayonnaise, sour cream, vinegar, sugar, and pepper 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.)
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 74 | ||
Calories from Fat: 41 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 5.9mg | 2 % | |
Sodium 350.8mg | 12 % | |
Potassium 194.3mg | 5 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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