My family loves a good creamy coleslaw as a side dish or as a quick snack. One of the best things about coleslaw is that you use all fresh vegetables to make it. A great way to get more veggies into your daily diet. It’s also the perfect side salad for tailgating, backyard barebcues, family picnics and parties that you may be hosting. It’s a classic and today I’m sharing my mom’s recipe with all of you.
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Mom’s Creamy Coleslaw Recipe
4 cups cabbage, shredded
1/2 cup carrots, shredded
3/4 cup reduced-fat mayonnaise
1/3 cup sour cream
1/4 cup granulated sugar
2 Tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 tsp. ground mustard
1/4 tsp. celery seed
In a large bowl combine together the shredded carrots and shredded cabbage. In a medium sized bowl combine together the reduced-fat mayonnaise, sour cream, granulated sugar, white vinegar, salt, ground black pepper, ground mustard and the celery seed. Stir until the mixture is combined and creamy.
Pour the sauce over the cabbage, stirring until everything is well-combined. Place a lid onto the bowl Refrigerate for at least 3 hours. It needs to get nice and cold…plus it will help the flavors to infuse. Store it in the refrigerator as you want to serve it cold.
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