Jenny's Coleslaw

My family has this running joke.  If there is a food we love, a food that outshines all competition, we say it came with us.

This coleslaw came with me. My mom has made it for as long as I can remember. I have tried other recipes for slaw only to find them not living up to my expectations.

Coleslaw is easy, so easy. Cabbage, carrots, dressing, and you're done. Sure, you can get fancy with purple cabbage or celery. I think the most important part of coleslaw is the dressing. I like my dressing extra creamy. The sour cream makes this.

1 head green cabbage, stalk removed, leaves shredded
1 carrot, grated
2 Tablespoons onion, finely minced (optional)
1/2 cup sour cream
1/2 cup mayo
1 teaspoon yellow mustard
2 Tablespoons sugar
2 Tablespoons white vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon salt

1. Combine the dressing ingredients, sour cream, mayo, mustard, sugar, vinegar, salt, pepper and whisk until blended well.

2. In a large mixing bowl, toss cabbage, carrot, and onion (if you're using it). My dear hubby is not a fan of raw onion, so I left it out.

3. Pour dressing on top and toss until evenly distributed. Refrigerate a couple hours before eating to let the flavors develop.

4. Serve with burgers or barbecue. Makes about 12 servings, if you are strictly eating this as a side dish. You can even put this on sandwiches, like BBQ pulled pork, or inside fish tacos. For your onion lovers, you could set a little bowl of extra minced onion on the side to add more. (I do that so I get my onion kick. I am an onion lover.) Be sure to store it in the fridge. It should be good for about 5 days.


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