Saturday, June 12, 2010

Classic Creamy Coleslaw

Yikes, sorry I'm late! I can't believe it's Friday already! I mean I'm happy about it, but really this month is flying by too fast. Only a few more days left of school and I'll be thinking about taking time off from work. Anyway, here's something I made during the week. I've only made coleslaw once before, I'm not really a big coleslaw fan, but lately I've been wanting it and homemade is so much better than what you get at the markets. This recipe is pretty good and very easy to make. I used used light mayo and sour cream, and only about a tablespoon of grated onion. I think this will be my next potluck take along. This recipe is from the Martha Stewart website.

coleslaw and pizza

Classic Creamy Coleslaw

1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
1 teaspoon course salt
1/2 cup mayonnaise (I used light)
1/4 cup sour cream (light again)
1 small green cabbage, finely shredded (about 1 3/4 pounds)
2 medium carrots coarsely grated
1 small onion, coarsely grated, optional (1 tablespoon instead)

Whisk together mustard, vinegar, lemon juice, sugar, salt, mayo and sour cream in a small bowl. Combine cabbage, carrots, and onion in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until coleslaw begins to soften, 1 to 2 hours. Can be covered up to 2 days. Just before serving, toss coleslaw again.

Food on Fridays


Ann Kroeker said...

Fantastic--I love having a basic recipe to go from. My daughter makes a really, really basic coleslaw that I personally ting needs a little more zip. I think the Dijon, vinegar and lemon juice may be just the thing!

Thanks for linking to Food on Fridays!

Connie Weiss said...

That looks great!

Hey you won something on my blog....

~Alison~ said...

I love cole slaw. I've never made it before. My dad always makes it for family functions, but those are rare these days...I may have to try yours.

antmee said...

Looks yummy! I love coleslaw during the summer months so I will try this when our weather warms up in a few months.

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