Monday, May 16, 2011

Crisp Coleslaw with Mustard Dressing

Servings: 8
Preparation Time: 30 minutes

1 small head green cabbage, shredded (about 4 cups)
½ small head red cabbage, shredded (about 2 cups)
1 medium white onion, shredded (about 2/3 cup)
2 large carrots, shredded (about 1 cup)
2 medium celery ribs, shredded (about 1 cup)
Stems of 1 medium bunch broccoli, shredded (about ½ cup)

½ cup prepared yellow mustard
½ cup apple cider vinegar
½ cup sour cream
¼ cup ketchup
¼ cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons, fresh garlic chives, snipped
½ teaspoon red pepper flakes

1. Toss the cabbage, onion, shredded carrots, celery and broccoli stems into a large bowl.
2. Mix together the vinegar, sour cream, mustard, ketchup, mayonnaise, sugar, chives and red pepper flakes in a small bowl until combined.
3. Pour the mustard mixture into the vegetables. Toss. Season with salt. Cover and refrigerate for at least 1 hour or overnight.

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