Ingredients:
For the Coleslaw:
1 medium-sized green cabbage (about 2 pounds)
2 large carrots, peeled and grated
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons sugar
Salt and pepper, to taste
For Garnish (optional):
2 large carrots, peeled and grated
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar (or white vinegar)
2 tablespoons sugar
Salt and pepper, to taste
For Garnish (optional):
Fresh chopped parsley or cilantro
Thinly sliced green onions
Instructions:
Prepare the Vegetables:Remove any wilted or damaged outer leaves from the cabbage.
Cut the cabbage in half and remove the core.
Thinly slice the cabbage using a knife or a food processor with a slicing attachment.
Grate the carrots using a box grater or the grating attachment on your food processor.
Place the sliced cabbage and grated carrots in a large mixing bowl.
Prepare the Dressing:In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined. Adjust the sugar, salt, and pepper to taste. You can add a little more sugar if you prefer a sweeter coleslaw.
Combine and Toss:Pour the dressing over the cabbage and carrots in the mixing bowl.
Gently toss everything together until the vegetables are evenly coated with the dressing. Be sure to coat all the cabbage and carrots thoroughly.
Chill and Marinate:Cover the coleslaw and refrigerate it for at least 1-2 hours before serving. This chilling time allows the flavors to meld and the cabbage to become more tender. You can also refrigerate it overnight for even better flavor.
Serve:Just before serving, give the coleslaw a final toss to ensure the dressing is well distributed.
Garnish with fresh chopped parsley, cilantro, or thinly sliced green onions for a pop of color and flavor.
Thinly sliced green onions
Instructions:
Prepare the Vegetables:Remove any wilted or damaged outer leaves from the cabbage.
Cut the cabbage in half and remove the core.
Thinly slice the cabbage using a knife or a food processor with a slicing attachment.
Grate the carrots using a box grater or the grating attachment on your food processor.
Place the sliced cabbage and grated carrots in a large mixing bowl.
Prepare the Dressing:In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until well combined. Adjust the sugar, salt, and pepper to taste. You can add a little more sugar if you prefer a sweeter coleslaw.
Combine and Toss:Pour the dressing over the cabbage and carrots in the mixing bowl.
Gently toss everything together until the vegetables are evenly coated with the dressing. Be sure to coat all the cabbage and carrots thoroughly.
Chill and Marinate:Cover the coleslaw and refrigerate it for at least 1-2 hours before serving. This chilling time allows the flavors to meld and the cabbage to become more tender. You can also refrigerate it overnight for even better flavor.
Serve:Just before serving, give the coleslaw a final toss to ensure the dressing is well distributed.
Garnish with fresh chopped parsley, cilantro, or thinly sliced green onions for a pop of color and flavor.