Name: Classic coleslaw
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)

Classic coleslaw

This crunchy coleslaw is full of colourful vegetables that will be the perfect partner for your BBQ mains.

Classic coleslaw

Crunchy salad veggies in a light mayo dressing make this classic coleslaw recipe a barbecue staple and the perfect partner to any grilled meat or fish dish. YUM!

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Course Side Dish

Cuisine New Zealand

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.

Keyword bbq, salad, vegetables