Ingredients with Measurements:
- 1 head of green cabbage, shredded
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of honey
- 1 tablespoon of Sriracha sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped green onions
Special equipment needed:
- Large mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the shredded cabbage, cilantro, and green onions.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Sriracha sauce, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until the cabbage is evenly 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 necessary.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including 30 minutes of chilling time)
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe yields 6 servings.
Nutritional information:
Calories: 150
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 400mg
Carbohydrates: 10g
Fiber: 3g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- Red cabbage can be used instead of green cabbage.
- Greek yogurt can be used instead of sour cream.
- Lime juice can be used instead of apple cider vinegar.
- Maple syrup can be used instead of honey.
- Any hot sauce can be used instead of Sriracha sauce.
Variations:
- Add shredded carrots or sliced red onions for extra crunch and flavor.
- Use chopped parsley instead of cilantro for a milder taste.
- Add diced jalapeños or serranos for an extra kick of heat.
Tips and tricks:
- Shred the cabbage thinly for a better texture.
- Use a whisk to emulsify the dressing and avoid separation.
- Taste the coleslaw before serving and adjust the seasoning if necessary.
- Let the coleslaw chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Storage instructions:
Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This coleslaw is best served cold and does not need to be reheated.
Presentation ideas:
Serve the coleslaw in a large bowl or on individual plates.
Garnishes:
Garnish with extra cilantro or green onions.
Pairings:
This coleslaw pairs well with grilled meats, sandwiches, or tacos.
Suggested side dishes:
Serve with baked beans, potato salad, or corn on the cob.
Troubleshooting advice:
- If the coleslaw is too dry, add more dressing.
- If the coleslaw is too wet, drain the excess liquid before serving.
Food safety advice:
- Wash your hands and all produce before preparing the coleslaw.
- Keep the coleslaw refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Coleslaw originated in the Netherlands in the 18th century and was originally made with vinegar and oil. It became popular in the United States in the 19th century and has since evolved to include a variety of ingredients and dressings.
Flavor profiles:
This coleslaw is sweet, tangy, and spicy.
Serving suggestions:
Serve as a side dish or as a topping for sandwiches or tacos.
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