- 6
Ingredients
- Dressing:
- 7 7 1) cups green cabbage , finely shredded (Note 1)
- 7 7 1) cups green cabbage , finely shredded (Note 1)
- 7 7 1) cups green cabbage , finely shredded (Note 1)
- 1 1 1/2 medium carrot , shredded (1 1/2 cups)
- 1 1 1/2 medium carrot , shredded (1 1/2 cups)
- 1 1 1/2 medium carrot , shredded (1 1/2 cups)
- Dressing:
- Dressing:
- 1/2 1/2 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
- 1/2 1/2 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
- 1/2 1/2 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
- 1/2 1/2 1/2 cup sour cream or yoghurt, full fat is best
- 1/2 1/2 1/2 cup sour cream or yoghurt, full fat is best
- 1/2 1/2 1/2 cup sour cream or yoghurt, full fat is best
- 1 1/2 1 1/2 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
- 1 1/2 1 1/2 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
- 1 1/2 1 1/2 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
- 2 2 2 tsp Dijon mustard
- 2 2 2 tsp Dijon mustard
- 2 2 2 tsp Dijon mustard
- 2 2 2 tbsp white sugar
- 2 2 2 tbsp white sugar
- 2 2 2 tbsp white sugar
- 3/4 3/4 3/4 tsp celery salt
- 3/4 3/4 3/4 tsp celery salt
- 3/4 3/4 3/4 tsp celery salt
- 1/4 1/4 1/4 tso black pepper
- 1/4 1/4 1/4 tso black pepper
- 1/4 1/4 1/4 tso black pepper
Preparation
Step 1
Mix Dressing ingredients together.
Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving - this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
Recipe Notes
1. 7 cups of shredded cabbage is less than half a medium sized cabbage, 1/4 of a large one (i.e. just smaller than the size of a basketball).
2. MAKE AHEAD: For the Coleslaw, place carrot and cabbage in a ziplock bag, squeeze out excess air then refrigerate for up to 5 days. Make the dressing and store in the fridge separately. Coleslaw tends to get watery after a few hours so it's best made fresh.
3. This recipe serves 6 - 8 as a side. It makes enough for one batch of the BBQ Pulled Pork Sandwiches.
3. VARIATION suggestions from readers (and some from me!):
Add chopped or sliced onions
Add shallots/scallions finely sliced on the diagonal
Swap out some of the green cabbage for red cabbage (love the colour)
Granny smith apples cut into batons (YUM that would be fantastic!)
4. Nutrition per serving, assuming 8 servings.