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1 tbsp Dijon mustard | | - |
1 tbsp cider vinegar | | - |
1 tbsp freshly squeezed lemon juice | | - |
1 tbsp sugar | | - |
1 tsp course salt | | - |
1/2 cup mayonnaise | | - |
1/4 cup Northhumberland Sour Cream | | - |
1 small green cabbage (about 1 3/4lb), finely shredded | | - |
2 medium carrots, cut into 1/8 inch-thick matchsticks or coarsely grated | | - |
1 small onion, coarsely grated (optional) |
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1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and Northumberland Sour Cream in a small bowl. Cover and refrigerate dressing until ready to use, or up to 2 days.
2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour dressing, and toss thoroughly. Cover and refrigerate, until coleslaw begins to soften, 1 to 2 hours. If not using immediately, cover and refrigerate up to two days. Just before serving, toss coleslaw again.
Servings: 6 to 8 |
