Sour Cream Coleslaw Food

CLASSIC COLESLAW WITH CREAMY DRESSING

Steps:

• 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.
• 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.

CREAMY COLESLAW

Steps:

• Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled. Do Ahead: Coleslaw can be made 1 day ahead and chilled, covered.

SOUR CREAM COLESLAW

Steps:

• Combine vegetables in large bowl.
• Combine remaining ingredients in small bowl; pour over vegetables and mix well.
• Cover and chill.

CLASSIC CREAMY COLESLAW

Steps:

• Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
• Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.

CREAMY COLE SLAW

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

CREAMY COLESLAW

Steps:

• Place coleslaw mix in a large bowl. In a small bowl, combine the remaining ingredients; stir until blended. Pour over coleslaw mix and toss to coat. Refrigerate until serving.

SOUR CREAM DRESSING FOR COLESLAW

Steps:

• Mix together the first five ingredients.
• Mix with the cabbage mix just before serving.

CREAMY COLESLAW

Steps:

• Mix sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in small bowl.
• Place flat side of 1/4 head of cabbage on a cutting board and cut off core. Cut the cabbage into thin slices. Cut slices several times into smaller pieces. Makes around 2 cups.
• Peel and shred the carrot. peel and chop onion.
• Place cabbage, carrot, and onion in a med. bowl. Pour sour cream mix over and mix with large spoon until everything is coated.
• Cover and refrigerate for at least an hour to blend flavours.

HONEY SOUR CREAM COLE SLAW

Steps:

• 1. Cut Small head of cabbage in half and remove core with a sharp knife, then shred finely and add to a large bowl.
• 2. Wash peel and grate or shred carrots.
• 3. Add to bowl of shredded cabbage.
• 4. Then add onion powder & Black Pepper I prefer using the coarse Restaurant Style. Or you can wait & add it to the Mayonnaise & Sour cream mixture, either way is okay.
• 5. Next add apple cider vinegar to a small jar with lid, then add honey, and shake well to blend, till mixed together and save to add it to the mayonnaise and sour cream mixture.
• 6. Add mayonnaise, sour Cream, and beat together to blend in a medium size bowl.Be sure to add the chopped green onion, and chopped chive, & salt if using, and blend well.
• 7. Add mayonnaise mixture to shredded cabbage & carrots, and stir till mixture is evenly blended together. Taste and make adjustments if need be.
• 8. Serve and enjoy. Garnish with green onion tops if desired. I discovered that this slaw added a crunchy addition to my Irish Sausage. Sausage and Cole Slaw all in one bite. Try it, you may like it too. The link for the Irish sausage with sweet peppers is https://www.justapinch.com/recipes/main-course/pork/irish-sausage-links-with-peppers.html