Creamy Coleslaw

Name: Creamy Coleslaw
Yield: 6 to 8 portions
Ingredients: Salt and freshly ground black pepper, to taste; ½ cup sour cream; 2 tablespoons heavy cream; 1 teaspoon caraway seeds; Salt and freshly ground black pepper, to taste; 1 cup prepared mayonnaise, preferably Hellmann’s; 1 medium-size green bell pepper, stemmed, seeded, and grated; 1 cup prepared mayonnaise, preferably Hellmann’s; ½ cup corn oil; 1 small head of green cabbage, cleaned, cored, and cut into slivers; 1 large carrot, trimmed, peeled, and grated

Preparation info

6 to 8
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Sheila’s version of the delicatessen regular. A fresh taste, perfect with your favorite sandwich.

Ingredients

1 small head of green cabbage, cleaned, cored, and cut into slivers
1 large carrot, trimmed, peeled, and grated
1

Gluten-free
Vegetarian

Method

Put the cabbage slivers, grated carrot, and green pepper together in a large bowl.
Combine the remaining ingredients with salt and pepper in a small bowl and whisk together well. Pour over the cabbage mixture, stir, cover, and chill for at least 4 hours before serving.
Allow the slaw to return to room temperature before serving.