Cole slaw is one of those summer time staples. It is a great accompaniment to barbecue and grilled meats. It is cool, crunchy, and smooth due to the mayonnaise. But it gets boring. There is no rule that says you cannot spice coleslaw up.
There is also no rule that says you need to shred your own cabbage. It is perfectly acceptable to buy packaged shredded cabbage or coleslaw mix in the produce department. I use a combination of shredded cabbage and the broccoli coleslaw with shredded carrots.
This recipe is flexible. You can adjust the amounts of mayonnaise, sour cream, vinegar, sugar, or spice to your own taste. If you are a traditionalist, eliminate the broccoli slaw and substitute an equal amount of cabbage.
1/4 cup mayonnaise
1/4 cup sour cream (Or Greek yogurt)
2 tsp of apple cider vinegar or rice vinegar
1 cup of sugar
1/2 tsp. each of black, cayenne, and white pepper
1 pound of shredded cabbage with carrots
1 pound broccoli slaw with carrots
In a large mixing bowl, combine mayo, sour cream, vinegar, sugar, and pepper mix, with a two finger pinch of salt thoroughly.
Add shredded cabbage and broccoli slaw. Add another two finger pinch of salt.
Mix thoroughly until all the vegetables are covered with dressing.
Cover and refrigerate for three to four hours to let the flavors meld.
If the coleslaw is too watery drain in a colander before serving.
Filed under: Uncategorized