Creamy Coleslaw

"This is a modified version of a Betty Crocker recipe. It's ready after resting for 1 hour after preparation, but it should be made at least overnight, preferably 2 days in advance, to generate excellent sweetness and creaminess. The sour cream "kicks it up" just enough to generate a lot of compliments. I added a touch of vinegar, offset with sugar, which seems to greatly promote the development of flavor as it "ages". NOTE: I don't bother shredding the cabbage and carrot, I simply buy a 16 oz. bag of "shredded cabbage and carrots for cole slaw" in the salad veggies section of my supermarket. The listed prep time is based on that short cut."
 
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Ready In:
1hr 15mins
Ingredients:
12
Yields:
5 cups
Serves:
8
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ingredients

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directions

  • Mix all ingredients except cabbage, carrot, and onion in a large plastic or glass bowl.
  • Add cabbage, carrot, and (optional) onion and toss with a spoon until coated evenly.
  • Cover and refrigerate for at least one hour, but it's much better if allowed to develop it's sweetness and creaminess overnight. It will compact itself to about 2/3 the volume it was right after tossing it.

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