This Classic Cole Slaw reminds me of the slaw you get on the side with Fish and Chips or ribs. Not fancy but oh so good!
I served this with Lemon Oregano Pork Tenderloin and Sheet Pan Potato Salad.
It makes a lot of salad. It is still pretty good the next day - it just gets a bit more watery, so use a slotted spoon or drain off any excess liquid on leftover days.
Use your food processor or a mandolin to shred the cabbage and carrots. Dice the onion fairly finely.
Be careful if using a food processor not to over process the cabbage.
If you want to make this really easy buy enough pre-shredded cole slaw packages to make up about 9 cups of cabbage. You can choose to add more carrot to the mix if you like.
Classic Cole Slaw
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 6 cups shredded green cabbage about 1 small head
- 3 cups shredded red cabbage
- 4 small shreddedcarrots
- ½ cup sweet onion, chopped
- ⅔ cups light mayonnaise
- ⅓ cup light sour cream
- ¼ cup sugar
- 1 tablespoon white wine vinegar
- ½ teaspoon celery salt
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Mix cabbage, onion and carrots in a large mixing bowl.
- Mix the mayonnaise, sour cream, sugar, vinegar and spices in a small bowl.
- Combine dressing and cabbage and stir till evenly coated.
- Chill in the fridge at least ½ hour before serving.
Leave a Reply