Coleslaw
Prep Time: 45 minutes
 RecipeTips.com

Ingredients
- 2 pounds cabbage
- 3 carrots (medium size)
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste 
 
Here's a classic salad for any season. This simple
href="http://www.recipetips.com/kitchen-tips/t--819/all-about-cabbage.asp#preparation">cabbage and carrot coleslaw recipe is an easy
and tasty way to prepare fresh cabbage and carrots
from your garden harvest. See our Summer
Side Dish Recipes collection for other dishes in which you can use your fresh vegetables.
 
Directions
  • Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining
    head into quarters. Remove the hard inner core from each quarter.
  • Thinly shred the cabbage
    to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
  • Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk

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until well blended.
  • Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
  • Let
    the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30
    minutes. Toss 1 or 2 times while it is standing.
  • After it is wilted, place in the
    refrigerator to chill.

  • The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of
    paprika perks up the appearance of the slaw.)

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