Creamy Coleslaw
A Betty Crocker betty-crocker-basics recipe for Creamy Coleslaw.
AmericanOtherIntermediate60 minBy Northstar
Ingredients
Servings
4
- 1/4 cup sour cream
- 2 tablespoons mayonnaise OR 2 tablespoons salad dressing
- 1 1/2 teaspoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon celery seed
- 1/8 teaspoon pepper
- 1/4 of a medium head of cabbage
- 1/2 of a small carrot
- 1/2 of a small onion
Instructions
- 1
Mix the sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in the small bowl.
- 2
Place a flat side of the 1/4 head of cabbage on a cutting board, and cut off the core. Cut the cabbage into thin slices with a large sharp knife. Cut the slices several times to make smaller pieces. You should have about 2 cups.
- 3
Peel and shred the carrot.
- 4
Peel and chop the onion.
- 5
Place the cabbage, carrot and onion in the medium bowl.
- 6
Pour the sour cream mixture over the vegetables, and mix with a large spoon until the vegetables are evenly coated with the dressing.
- 7
Cover and refrigerate the coleslaw at least 1 hour to blend flavors. Cover and refrigerate any remaining coleslaw.
Tags
americanbetty-crocker-basics