You’ll Need
- 1 head red cabbage
- 3 carrots, peeled and grated
- 3 Granny Smith apples, cored and grated
- ½ to a 1 cup creamy coleslaw salad dressing (see recipe below)
Prep and Cook
- Remove the outer leafs and ends of the cabbage, and chop the remaining leaves into fine strands.
- Add the grated carrot and apple, mix well.
- Add the coleslaw dressing, ½ cup at a time, until you reach desired creaminess.
- Season with salt and pepper and refrigerate for at least eight hours prior to serving.
Creamy Coleslaw Dressing
You’ll Need
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 Tbsp each Dijon mustard and cider vinegar
- 1 Tbsp granulated sugar
- ½ tsp (2 mL) each salt, pepper, dry mustard powder
Prep and Cook
- In small bowl, stir together mayonnaise, sour cream, mustard, vinegar, sugar, salt, pepper and mustard powder; pour over cabbage mixture and toss to coat.
Good to Know: Coleslaw can be made up to two days in advance. You can also purchase coleslaw dressing ready-made from the store.
Tagged under: coleslaw,colourful coleslaw,coleslaw recipe
Category: lunch
