This crunchy coleslaw is full of colourful vegetables that will be the perfect partner for your BBQ mains.
Ingredients
1 cup light sour cream
1/2 cup mayonnaise
1/4 cup white wine vinegar
2 tbsp sugar
1 tsp salt
Half small green cabbage
shredded
Half small red cabbage
shredded
4 medium stalks celery
thinly sliced diagonally
2 medium carrots
coarsely grated
Instructions
- 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, it's full of very-good-for-you cabbage, and goes with everything! Perfect with barbecued meat!This recipe was created by Ella Walsh for Kidspot.
