Classic Coleslaw (Print Version)
# Ingredients:
→ Fresh vegetables
01 -
1 medium head white cabbage (about 2.2 lbs/1kg or 1.75 lbs/800g after trimming)
02 -
2 cups (250g) fresh carrots
03 -
1 medium yellow onion
→ Creamy dressing
04 -
7 tablespoons (100g) sour cream (reduced fat)
05 -
7 tablespoons (100g) plain whole milk yogurt
06 -
2 tablespoons mayonnaise
07 -
1 teaspoon prepared mustard
08 -
1 tablespoon apple cider vinegar or white wine vinegar
09 -
3 tablespoons fresh lemon juice (about 1 medium lemon)
10 -
1½ teaspoons sugar
11 -
1 teaspoon salt, plus extra for wilting the cabbage
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Remove any wilted outer leaves from the cabbage, wash it, and cut into quarters. Remove the tough core, then slice the cabbage into thin shreds. Place in a large bowl, sprinkle with a little salt, and massage with your hands for a minute or two until it starts to soften.
02 -
Peel and grate the carrots on the large holes of a box grater. Finely dice the onion. Add both to the bowl with the cabbage and toss to combine.
03 -
In a medium bowl, whisk together all the dressing ingredients until smooth and well-blended. Taste and adjust seasonings if needed - it should be tangy, slightly sweet, and well-seasoned.
04 -
Pour the dressing over the cabbage mixture and toss thoroughly to coat every piece. Cover the bowl and refrigerate for at least 4 hours, but preferably overnight, stirring occasionally if possible. This allows the flavors to meld and the cabbage to soften even more.
# Notes:
01 -
For best flavor, prepare this coleslaw a day ahead and let it rest overnight in the refrigerator.
02 -
Massaging the cabbage with salt helps break down its tough texture, resulting in a more tender slaw.