Ingredients with Measurements:
- 1/2 head of green cabbage, thinly sliced
- 1/2 head of red cabbage, thinly sliced
- 2 large carrots, peeled and grated
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- 6 strips of bacon, cooked and crumbled
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Grater
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the sliced green cabbage, sliced red cabbage, and grated carrots.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage and carrot mixture and toss until well coated.
4. Add the crumbled bacon to the coleslaw and mix well.
5. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 12g
- Protein: 6g
Substitutions for ingredients:
- Greek yogurt can be substituted for the sour cream.
- Maple syrup can be substituted for the honey.
- Turkey bacon can be substituted for the bacon.
Variations:
- Add sliced green onions or chopped fresh parsley for extra flavor.
- Use purple carrots instead of orange carrots for a colorful twist.
- Add sliced almonds or sunflower seeds for extra crunch.
Tips and tricks:
- For a creamier coleslaw, add more mayonnaise or sour cream to the dressing.
- To save time, use a pre-shredded coleslaw mix instead of slicing the cabbage and grating the carrots yourself.
- Make the coleslaw a day ahead of time to allow the flavors to meld together.
Storage instructions:
- Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the coleslaw in a large bowl or on individual plates.
- Garnish with extra bacon crumbles and chopped fresh parsley.
Garnishes:
- Extra bacon crumbles
- Chopped fresh parsley
- Sliced green onions
Pairings:
- Grilled chicken or steak
- Pulled pork sandwiches
- Baked beans
- Corn on the cob
Suggested side dishes:
- Potato salad
- Macaroni and cheese
- Garlic bread
Troubleshooting advice:
- If the coleslaw is too dry, add more dressing.
- If the coleslaw is too wet, drain off any excess liquid before serving.
Food safety advice:
- Keep the coleslaw refrigerated until ready to serve.
- Discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Coleslaw originated in the Netherlands in the 18th century and was originally made with cabbage and vinegar.
Flavor profiles:
- Crunchy, creamy, tangy, and salty.
Serving suggestions:
- Serve the coleslaw as a side dish or as a topping for burgers or hot dogs.
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