Feel free to replace cabbage, onions and carrots with 2 bags of coleslaw mix. Saves so much time and still tastes delicious!
Shred cabbages with a mandolin for best results. Alternatively shred finely with a good chef's knife or using food processor. Shred carrots. Finely shred or slice onions. Combine everything in a bowl, toss with a large pinch of kosher salt (with salad spoons or by using your clean hands.) Let sit for at least ten minutes. The salt will soften the cabbage without making it lose its crunch.
Combine sour cream, Mayonnaise, Dijon, sugar and lemon juice. Pour over the cabbage.
Mix everything well. Refrigerate for at least half an hour for flavours to meld. Toss again before serving and adjust the seasoning with more salt, pepper or sugar as needed.
Optional: I added mango to this coleslaw and it tasted amazing. Consider doing that, but it's totally optional! If using, simply add it in Step 3.
Ingredients
Directions
Shred cabbages with a mandolin for best results. Alternatively shred finely with a good chef's knife or using food processor. Shred carrots. Finely shred or slice onions. Combine everything in a bowl, toss with a large pinch of kosher salt (with salad spoons or by using your clean hands.) Let sit for at least ten minutes. The salt will soften the cabbage without making it lose its crunch.
Combine sour cream, Mayonnaise, Dijon, sugar and lemon juice. Pour over the cabbage.
Mix everything well. Refrigerate for at least half an hour for flavours to meld. Toss again before serving and adjust the seasoning with more salt, pepper or sugar as needed.
Optional: I added mango to this coleslaw and it tasted amazing. Consider doing that, but it's totally optional! If using, simply add it in Step 3.
