Classic Coleslaw with Creamy Dressing

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Servings:
8

This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.

Ingredients

  • 1 tablespoon Dijon mustard

  • 1 tablespoon cider vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon sugar

  • 1 teaspoon coarse salt

  • ½ cup mayonnaise

  • ¼ cup sour cream

  • 1 small green cabbage, (about 1 ¾ pounds), finely shredded

  • 2 medium carrots, cut into ⅛-inch-thick matchsticks or coarsely grated

  • 1 small onion, coarsely grated (optional)

Directions

  1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.

  2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

Originally appeared: Martha Stewart Living, June 2004

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