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.
Category: Salad
Cuisine: not set
1 medium head green cabbage quartered, cored, and shredded
1 carrot peeled and shredded on box grater
1/2 small onion shredded on box grater
2 teaspoons salt
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon pepper
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)