Time: 45 min.
Complexity: easily
Servings: 6

This cool, crisp coleslaw in a mayonnaise dressing is made with just the right amount of sour cream and vinegar to balance the flavor. A touch of honey balances the acidity. This classic summer side dish is perfect for any picnic or backyard barbecue.

Ingredients:

• 5 cups finely shredded white cabbage
• 1 cup grated carrots
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp. honey
• 0.5 tsp celery salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

white cabbage, carrot, apple cider vinegar, Dijon mustard, celery salt, honey

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Preparation:

Step 1
• Combine the cabbage and carrots in a large salad bowl. In a medium bowl, combine the mayonnaise, sour cream, vinegar, mustard, honey, and celery salt.
Step 2
• Drizzle the dressing over the salad and toss. Season with salt and pepper to taste. Cover and refrigerate for 30 minutes. Season again with salt and pepper before serving.

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