Apple Raisin Cole Slaw With Sour Cream Dressing Food

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

APPLE-RAISIN COLE SLAW WITH SOUR CREAM DRESSING

Steps:

• Combine the mayonnaise, sour cream, brown sugar, and vinegar. Whip with a fork and set aside while you prepare the salad.
• Shred or finely slice the cabbage.
• I used 1 sweet-tart Jonagold and 1 sour Granny Smith apple, but you can use any variety you like. Core and chop (I did not peel them).
• Peel and coarsely grate the carrots.
• I used half golden and half black raisins. I think dried cranberries would be even better. You can use more than 1 cup if you like.
• Toss cabbage and fruits in a large bowl. Dress and toss again to coat everything in mayonnaise-sour cream mixture. Allow to marinate in the refrigerator for a few hours.
• Garnish with nuts just before serving. (The nuts will get soggy if you add them at the same time as everything else.)

APPLE-RAISIN COLE SLAW

Steps:

• In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

APPLE COLESLAW WITH SOUR CREAM DRESSING

Steps:

• mix dressing.
• put salad in bowl.
• toss
• add dressing.
• mix.
• sprinkle on paprika.

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

RAISIN COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt. In a serving bowl, toss the cabbage, carrots and raisins. Add mayonnaise mixture; toss to coat. Cover and refrigerate until serving.