Tuesday, May 25, 2010

Creamy Coleslaw



Creamy Coleslaw

1/2 Tablespoon Dijon Mustard (I use Hy-Vee)
1/2 Tablespoon Stone Ground Mustard (I use Boetje's)
1 cup salad dressing
1/4 cup sour cream (lite is OK)
1 Tablespoon lemon juice
1 Tablespoon apple cider vinegar 
1 Tablespoon sugar
1 precut mixed bag of cabbage and carrots (if you use one with purple cabbage in it as it 'weeps' it will turn the mixture colors but not for a couple days)


Measure all the ingredients except the cabbage
Mix thoroughly.

Add cabbage and toss. Mixture will seem 'dry' but will weep and get creamier by the next day so make it ahead of when you want to serve it. If it seems a little tangy you can add a little more sour cream instead of more sugar to help mellow it out.
We eat ours as a condiment on our pork loin sandwiches.


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