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Coleslaw

Source of Recipe

From "Cooking for Comfort" by Marian Burros


Recipe Introduction

"Small is beautiful in this old-fashioned version of coleslaw. I don't like thick strands of cabbage or carrots, and I don't like to crunch down on big pieces of red onion."

List of Ingredients

◦ 4 cups finely shredded green cabbage
◦ 1 cup finely shredded carrots
◦ 1 very small green bell pepper, finely shredded or chopped
◦ 2 tablespoons minced onion
◦ 1 cup mayonnaise
◦ 1 teaspoon celery seed
◦ 1 ½ teaspoons sugar
◦ 4 tablespoons white distilled vinegar
◦ 2 tablespoons sour cream
◦ ¼ to ½ teaspoon dry mustard
◦ Salt and freshly ground black pepper to taste


Recipe

Mix all the ingredients together and chill a few hours, or overnight, to meld the flavors.

Makes 6 to 8 servings



Notes:

• Use the fine shredder of the food processor to shred the cabbage, carrots, and green pepper.

• For a streamlined version, use light mayonnaise and reduced-fat sour cream. Use the larger amount of dry mustard and 3 tablespoons of white distilled vinegar.