This dish is like a favorite pair of jeans: it goes with everything, never goes out of style, and always looks great!
The colors are what make this coleslaw so festive: I use purple and green cabbage, orange carrots, and yellow and red peppers. Sure, you could make this with the standard coleslaw mix of green cabbage and carrots. But nothing says festive more than a side dish that looks like confetti! Top this slaw on your favorite sandwich or bring it to a backyard barbecue. Throw in some grated apple or chopped pecans for another dimension.
Equipment: cutting board, chef’s knife; dry measuring cups; measuring spoons; peeler; box grater or food processor; large mixing bowl; rubber spatula
Ingredients: ½ cup mayonnaise
¼ cup sour cream
2 teaspoons sugar
1 tablespoon lemon juice or cider vinegar
½ teaspoon celery seed
kosher salt and freshly ground pepper to taste
1 small head of red cabbage, chiffonade or finely shredded 1 small head of green cabbage, chiffonade or finely shredded
1 carrot, shredded
1 small red pepper, julienned
1 small yellow pepper, julienned
"This dish is best made several hours up to one day in advance, which allows the dressing to slightly wilt and tenderize the cabbage."
1. In a large bowl, mix the mayonnaise, sour cream, sugar, lemon juice or vinegar, and celery seed. Season with kosher salt and freshly ground pepper to taste.
2. Add the shredded cabbages, grated carrot, and julienned peppers. Toss well to coat.
Refrigerate until ready to serve.
Makes 8-10 servings.