Cole Slaw - Classic Creamy -MS
http://www.marthastewart.com/312646/classic-creamy-coleslaw
Ingredients
- 1 tablespoon Dijon mustard (use less - try 1 tsp)
- 1 tablespoon cider vinegar (used extra tbs lemon juice instead)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar (use more - to taste)
- 1 teaspoon coarse salt
- 1/2 cup mayonnaise
- 1/4 cup sour cream (used extra 1/4 cup mayo instead)
- 1 small green cabbage, (about 1 3/4 pounds), finely shredded
- 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
- 1 small onion, coarsely grated (optional)
Preparation
Step 1
(As per Christopher Kimball, CI: Quarter head of cabbage, slice into thin shreds
Put into colander, sprinkle 1 tsp table salt or 1 1/2 tsp kosher salt over cabbage & mix, let stand to draw water out
Rinse under cold water
Dry w/paper towels or use salad spinner to dry)
STEP 1
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
STEP 2
Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.