Go Back

Cole Slaw

Rachel Ramey
Print Recipe
Course Side Dish

Ingredients
  

  • about 1 head of shredded cabbage*
  • about 2 large shredded carrots
  • 1/2 c. sour cream
  • 1/2 c. mayonnaise
  • 1/2 tsp. yellow mustard
  • 1 tsp. seasoned salt I prefer RealSalt's because there's no added junk.
  • 1 Tbsp. vinegar

Instructions
 

  • Shred cabbage and (scrubbed, peeled) carrots and place in a bowl.
  • Mix sour cream, mayonnaise, mustard, seasoned salt, and vinegar well to form the dressing.
  • Add as much of the dressing to the cabbage-and-carrot mixture as needed to make it a little wetter than your desired end result and mix well.
  • Chill for at least an hour to allow flavors to meld.

Notes

*You can use shredded broccoli in place of the cauliflower for broccoli slaw. However, it doesn't shred well on a box grater, so that's an option best avoided unless you have a food processor you can run the broccoli through.
Also, if you're using the cabbage, you can use part green cabbage and part red cabbage for a more colorful slaw.