Colorful Cole Slaw

Cooking is about details, and to me, details mean side dishes. We often overlook side dishes to our glorious, attention-grabbing main dishes and entrees. However, a corned beef sandwich sometimes really needs a fried pickle next to it or a little bowl of creamy cole slaw! This side dish is not only easy to make and beautiful to look at, but it’s tasty and family friendly too! The tanginess of the vinegar mixed with the creaminess of the sour cream and mayonnaise is blissful.

A good cole slaw can be used in so many ways – in a sandwich, mixed into cold leftover pasta for a pasta salad, as a a filling in grilled or fried fish tacos, and so much more. Would love to hear your favorite ways to serve cole slaw!

PS – Thanksgiving is around the corner. Here is another great idea to add to your spread!

Enjoy! 🙂

Yields: 8 servings
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
2 large carrots, finely shredded
3/4 cup mayonnaise
2 tablespoons sour cream
4 tablespoons grated white onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon whole grain mustard
Kosher salt, to taste
freshly ground black pepper, to taste

Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, salt, and pepper in a medium bowl.

Mix both types of shredded cabbage in a large mixing bowl. Add your dressing to the cabbage mix and combine well. Taste for seasoning, and adjust salt, pepper, and/or sugar seasoning to your desired taste.

Chill in the refrigerator and enjoy! Can be made up to 1 day ahead.

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