Can’t tell you how many heads of cabbage went into getting this one right. It’s the perfect blend of sweet and creamy – but not too creamy. It goes great perched on top of a pulled pork sammie or next to some spicy fried chicken. It’s just a great all-around BBQ side that is a safe bet for a larger crowd.
Like so many things, giving this time to self-marinate in the fridge is key to a perfect slaw. At least one hour, but no more than overnight or you risk it going soggy – especially if you use the grocery store precut stuff.
Servings: 8
Equipment
- Mandoline
Ingredients
- 1/2 Green cabbage - Quartered and sliced
- 1 Carrot - peeled and shaved
- 1 cup Mayonnaise - Duke's brand
- 1/2 cup Sour creme
- 2 tbsp Rice vinegar
- 1 tbsp Avocado oil - or Vegetable
- 2 tsp Lemon juice
- 1/3 cup Sugar
- 1 tsp Kosher salt - + to taste
- 1 tsp Celery seeds
- 1/2 tsp Black pepper - fresh cracked
Instructions
- Mise en place.
- Using the medium setting on the mandoline, carefully shave the quartered cabbage until you have about a gallon ziplock bag full.
- Peel and discard peel from carrot. Using the peeler, shave deep slices from the carrot in 1-2 inch strokes.
- In a large mixing bowl, add rest of ingredients and whisk to combine. Toss your cabbage and carrots in the mix. Cover and refrigerate for at least one hour.
Notes
Yes, you can make this recipe far easier with a bag of precut slaw with the carrots from the grocery. As long as it’s fresh, you won’t notice that great a difference.
Please, please be careful with the mandoline. They are notorious for taking the tips of your fingers off! I like this simple one.
Tried this recipe?Let us know how it was!
