liver pate. This recipe for coleslaw makes an ample portion, so there is plenty to use in the following days. Have you ever tried coleslaw on a sandwich with lunch meat? It's fabulous!
Makes ~6-7 cups of coleslaw
- half of a large head of green cabbage
- 2 carrots
- 1 stalk of celery
- 1 cup mayonnaise (we love Sir Kensington's mayo)
- 1/3 cup sour cream, preferably organic
- 1 Tb Dijon mustard (we use Natural Value Dijon)
- 1&1/2 tsp sugar, preferably organic
- 1 Tb raw apple cider vinegar
- 1/4 tsp finely ground Celtic sea salt
- 1/8 tsp freshly ground pepper
- Remove and discard any bruised or dry outer leaves from the cabbage.
- Chop the cabbage in half. Reserve one half for another use.
- Remove the core and stem from the cabbage.
- Chop the cabbage into small bits. Place in a large bowl.
- Peel the carrots. Discard the ends. Grate the carrots and place in the bowl with the cabbage.
- Remove and discard the ends from the celery stalk. Chop the celery rather finely and add it to the bowl with the other vegetables.
- In a medium bowl, combine the mayonnaise, sour cream, Dijon, sugar, apple cider vinegar, salt and pepper. Stir until well-mixed.
- Pour the dressing over the vegetables. Stir it all together.
- Cover the bowl and refrigerate for several hours before serving. This coleslaw recipe is even better the next day.
- Serve and enjoy! Besides using this coleslaw as a side dish for meats, try putting it on a sandwich.
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