Coleslaw
The name comes from the Dutch 'koolsla', meaning cabbage salad. Dutch settlers brought it to America, where mayonnaise and buttermilk dressings made it a barbecue staple.
Crunchy shredded cabbage and carrot in a creamy, tangy dressing. The classic cooling side for barbecue and fried chicken.
Ingredients
Method
Toss the cabbage, carrots and onion together in a large bowl.
In a small bowl, whisk the mayonnaise, sour cream, vinegar, mustard, sugar and celery seeds.
Pour the dressing over the vegetables and mix well. Season with salt and pepper.
Chill for at least 30 minutes so the cabbage softens slightly. Stir and serve.
Salt the shredded cabbage and leave for 20 minutes, then squeeze dry, for a crunchier slaw that doesn't go watery.
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