My Favorite Coleslaw – Favorite Coleslaw

*Only good mayo, not leaf salad dressing, should be used.

The white cabbage should be cut very finely. Sprinkle the cabbage with vinegar, add finely chopped onions, freshly ground pepper and sugar and put the well-mixed amount in a bowl or possibly a plastic bag and let it rest in the refrigerator for an hour or possibly longer. On top add the sour cream, mayo, the mustard powder (if desired, and salt. If peppers are used, they are finely chopped and added to the cream mixture. The celery seeds, if used, are also added now. The mixture is now mixed to the cooled white cabbage. If you have the quantity in a plastic bag, it is shaken well, if the leaf lettuce is in a baking bowl the whole thing is stirred well together. You return the leaf lettuce to the refrigerator and let it sit there for another 2 hours, or better yet, overnight.

Coleslaw goes well with “chili” dishes. It’s also great to bring to the table with leftovers. Just make sure the coleslaw is always well chilled. It should never reach room temperature. Before serving, you can also sprinkle a little paprika powder.

Other : Resting time 2 hours o. For one night.

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