Crunchy Coleslaw
Crunchy Coleslaw
Ingredients
- 1,6 cups (5 litre) diced green cabbage
- 2 cups (500 ml) diced red cabbage
- 1 tablespoon (15 ml) coarse salt
- 3 tablespoons (45 ml) sugar
- 2 green onions, finely chopped
- 2 carrots, peeled and grated
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 3 tablespoons (45 ml) rice vinegar
- 1 tablespoon (15 ml) whole-grain mustard
- 1/2 teaspoon (2.5 ml) celery salt
- Pepper
Instructions
- In a colander, toss the cabbage with the salt and sugar. Place over a bowl, cover, and let rest for 4 hours in the refrigerator. Rinse and drain with a salad spinner.
- In a large bowl, combine the remaining ingredients with the cabbage. Season with pepper.
- Refrigerate until ready to serve.
Crunchy Coleslaw