1 head green cabbage, cored and shredded
2 large carrots, shredded or 2 large handfuls baby carrots, shredded
1 cup mayonnaise (Good quality mayo, please.)
2 tablespoons sour cream
1⁄2 small red onion, shredded
2 tablespoons sugar or to taste
2 tablespoons vinegar (I used red apple balsamic vinegar. Use a vinegar you love.)
1 teaspoon dry mustard
2 teaspoons celery seed
2 teaspoons poppy seed
Salt and freshly ground pepper, to taste
Note: I used the food processor to shred everything.
1. Combine all ingredients in a large bowl and stir well to combine. Add additional sugar, salt and pepper to taste.
2. Chill completely before serving and recheck for seasoning.
This recipe is a mixture of a number of various coleslaw recipes. We were invited to a crab and brisket feast at Zekiah (our local meat farm) and I wanted to bring some food aside from brisket. Having never made coleslaw before, I googled up a bunch of recipes, read them all, and came up with this. The slaw had great flavor, the right amount of sweet and sour, and delicious cabbage goodness. It even got a few compliments much to my delight! Sadly, I did not get a picture. Maybe next time!
Person - Gwen