For any American picnic, there are usually a number of traditional salads. These can include potato salad, macaroni salad, coleslaw, ambrosia, and three bean salad. This recipe for coleslaw is easy and tasty. Most importantly, the sauce is what makes the vegetables so flavourful, so feel free to adjust it to your taste. Also, I recommend to let it chill in the refrigerator overnight, as then the vegetables soak up more of the flavour. They remain crisp, yet not too crisp. Finally, it is best served chilled, as the mayonnaise and sour cream in the dressing do not last well in hot temperatures.
For substitutions, you can use red cabbage, or a mix of red and green, for more colour. And for a lower calorie version, you can use low-fat or non-fat sour cream and mayonnaise. I’ve used both and it doesn’t affect the flavour too much.
Ingredients
1 Tbsp Dijon mustard
1 Tbsp white vinegar
1 Tbsp freshly squeezed lemon juice
1 Tbsp sugar
1 tsp coarse salt
1/2 cup mayonnaise
1/4 cup sour cream
1 small green cabbage, finely shredded
2 medium carrots, coarsely grated
1 small red or sweet onion, coarsely grated (optional)
Instructions
First make the dressing. In a medium bowl, whisk together the Dijon mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream.
Next, put the shredded cabbage, carrots, and onion (optional) in a large bowl. Pour the dressing over the top, and toss until well-coated. Cover and refrigerate until the slaw begins to soften, at least 2 hours and up to two days. However, I recommend to leave it at least overnight. Finally, just before serving, toss coleslaw again and serve chilled.
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