This recipe for coleslaw with a balance of refreshing mustard, mayonnaise, and sour cream dressing, made with shredded cabbage and carrots, is a classic. The recipe is from Martha Stewart Living, June 2004, and makes 8 servings. To make the coleslaw, whisk together Dijon mustard, vinegar, fresh lemon juice, sugar, coarse salt, mayonnaise, and sour cream in a small bowl. Mix the dressing with shredded cabbage, carrots, and chopped onion (optional) in a large bowl. Chill, covered, until the coleslaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, for up to 2 days. Just before serving, toss the coleslaw again.
26.04.2023 @ 20:19
This recipe for coleslaw with a balance of refreshing mustard, mayonnaise, and sour cream dressing, made with shredded cabbage and carrots, is a classic. The recipe is from Martha Stewart Living, June 2004, and makes 8 servings. To make the coleslaw, whisk together Dijon mustard, vinegar, fresh lemon juice, sugar, coarse salt, mayonnaise, and sour cream in a small bowl. Mix the dressing with shredded cabbage, carrots, and chopped onion (optional) in a large bowl. Chill, covered, until the coleslaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, for up to 2 days. Just before serving, toss the coleslaw again.