Crispy and creamy, cool and refreshing: coleslaw is a versatile side dish that I tend to make more often in the summer months. Besides using coleslaw in its typical pairing with barbecued foods, I like to eat coleslaw in a variety of other ways: as a side dish for breakfast eggs and toast, on sandwiches, on toast with liver pate. This recipe for coleslaw makes an ample portion, so there is plenty to use in the following days. Have you ever tried coleslaw on a sandwich with lunch meat? It's fabulous!
Makes ~6-7 cups of coleslaw
half of a large head of green cabbage
1 stalk of celery
1 cup mayonnaise (we love Sir Kensington's mayo)
1/3 cup sour cream or raw milk kefir
1 Tb Dijon mustard (we use Natural Value Dijon)
1&1/2 tsp organic sugar (optional)
1/4 tsp finely ground Celtic sea salt
1/8 tsp freshly ground pepper
Remove and discard any bruised or dry outer leaves from the cabbage.
Chop the cabbage in half. Reserve one half for another use.
Remove the core and stem from the cabbage.
Chop the cabbage into small bits. Place in a large bowl.
Peel the carrots. Discard the ends. Grate the carrots and place in the bowl with the cabbage.
Remove and discard the ends from the celery stalk. Chop the celery rather finely and add it to the bowl with the other vegetables.
In a medium bowl, combine the mayonnaise, sour cream, Dijon, sugar, apple cider vinegar, salt and pepper. Stir until well-mixed.
Pour the dressing over the vegetables. Stir it all together.
Cover the bowl and refrigerate for several hours before serving. This coleslaw recipe is even better the next day.
Serve and enjoy! Besides using this coleslaw as a side dish for meats, try putting it on a sandwich.
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