Ingredients with Measurements:
- 1 head of green cabbage, finely shredded
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Large mixing bowl
- Whisk
- Grater
Step-by-step instructions:
1. In a large mixing bowl, combine the finely shredded cabbage and grated carrot.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and carrot mixture, and toss until well coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Before serving, give the coleslaw a quick stir and adjust the seasoning if needed.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 45 minutes
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 150
- Fat: 13g
- Carbohydrates: 8g
- Protein: 1g
- Fiber: 2g
- Sugar: 5g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- White vinegar or lemon juice can be substituted for apple cider vinegar.
- Maple syrup or agave nectar can be substituted for honey.
Variations:
- Add chopped apples or raisins for a sweet twist.
- Add sliced jalapenos or hot sauce for a spicy kick.
- Add chopped bacon or crumbled blue cheese for a savory twist.
Tips and tricks:
- Use a mandoline or food processor to shred the cabbage for a more consistent texture.
- For a creamier coleslaw, increase the amount of mayonnaise and sour cream.
- For a tangier coleslaw, increase the amount of vinegar.
Storage instructions:
- Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Coleslaw is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the coleslaw in a large bowl or individual cups.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh parsley or cilantro
- Chopped peanuts or almonds
- Crumbled bacon or blue cheese
Pairings:
- Grilled chicken or steak
- Pulled pork or brisket
- Hamburgers or hot dogs
Suggested side dishes:
- Baked beans
- Potato salad
- Corn on the cob
Troubleshooting advice:
- If the coleslaw is too watery, drain off any excess liquid before serving.
- If the coleslaw is too thick, add a splash of milk or buttermilk to thin it out.
Food safety advice:
- Keep the coleslaw refrigerated until ready to serve.
- Do not leave the coleslaw out at room temperature for more than 2 hours.
Food history:
- Coleslaw originated in the Netherlands in the 18th century and was originally made with a vinegar-based dressing.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve the coleslaw as a side dish or as a topping for sandwiches or burgers.
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