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.
4 comments:
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!
That looks great!
Hey you won something on my blog....
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.
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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