Classic coleslaw

Serves:

Ingredients

• 1 cup light sour cream
• 1/2 cup mayonnaise
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• half a small green cabbage, shredded
• half a small red cabbage, shredded
• 4 medium stalks celery, thinly sliced diagonally
• 2 medium carrots, coarsely grated

Method

In a bowl, mix together sour cream, mayonnaise, vinegar, sugar and salt until thoroughly combined. Set aside.

In a large mixing bowl, combine the two cabbages, celery and carrot. Add dressing and toss through. Cover and refrigerate for two hours or until chilled.

Notes:

• A food processor with a shredding blade will make this the fastest salad in the world to make. But if you don‰t have such an appliance, a good kitchen knife will do just as good a job, though a little slower!
• This is a salad that actually benefits from sitting around soaking in the dressing. Coleslaw the next day is almost always better than same-day coleslaw.
• Don‰t be concerned if the dressing goes pink after a couple of hours ‰ it‰s just the colour from the red cabbage seeping out.
• There‰s a reason that coleslaw is considered a classic salad as not only does it taste fantastic, is full of very-good-for-you cabbage, and it goes with everything! Perfect with barbecued meat!
• This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note

*Source: Euromonitor International Limited; NIVEA in the category Sun Care,incl. Sun Protection, Aftersun & Self Tanning; in retail value terms, 2017. Always read the label. Use only as directed.