Ingredients with Measurements:
- 1 small head of red cabbage, thinly sliced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced red cabbage and chopped parsley.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and parsley mixture, and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
5. Serve chilled and enjoy!
- Time:
Preparation time: 15 minutes
- Refrigeration time: 30 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 18g
- Carbohydrates: 9g
- Protein: 2g
- Fiber: 2g
- Sugar: 6g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Maple syrup can be used instead of honey.
- White wine vinegar or rice vinegar can be used instead of apple cider vinegar.
Variations:
- Add shredded carrots or sliced red onions for extra flavor and texture.
- Use green cabbage instead of red cabbage for a different color and taste.
- Add chopped walnuts or pecans for crunch.
Tips and tricks:
- Use a mandoline slicer to thinly slice the cabbage for a more uniform texture.
- Make the slaw ahead of time and let it sit in the refrigerator for a few hours to allow the flavors to meld together.
- Adjust the amount of honey and vinegar to your taste preference.
Storage instructions:
- Store any leftover slaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This slaw is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the slaw in a large salad bowl or on individual plates.
- Garnish with additional chopped parsley or sliced green onions.
Garnishes:
- Chopped parsley
- Sliced green onions
- Chopped nuts
Pairings:
- Grilled chicken or fish
- Pulled pork sandwiches
- BBQ ribs
Suggested side dishes:
- Baked beans
- Corn on the cob
- Garlic bread
Troubleshooting advice:
- If the slaw is too dry, add more dressing.
- If the slaw is too wet, drain some of the excess liquid before serving.
Food safety advice:
- Keep the slaw refrigerated until ready to serve.
- Do not leave the slaw out at room temperature for more than 2 hours.
Food history:
- Cabbage has been a staple in many cultures for centuries, and slaw has been a popular side dish in the United States since the 18th century.
Flavor profiles:
- Creamy, tangy, slightly sweet
Serving suggestions:
- Serve as a side dish with your favorite BBQ or grilled meats.
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