This classic coleslaw dressed with mayo and sour cream is excellent on its own or piled onto pulled pork, brisket or smoked-meat sandwiches.
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 0.25 cup distilled white vinegar
- 2 tsp turbinado sugar
- 1 tsp dry mustard powder
- kosher salt
- 1 Pound green cabbage (1/2 medium head), cored and very thinly sliced
- 1 Pound red cabbage (1/2 medium head), cored and very thinly sliced
- In a bowl, whisk the sour cream, mayonnaise, vinegar, sugar and mustard powder; season with salt and pepper. Add both cabbages and toss. Cover and refrigerate for 30 minutes. Season with salt and pepper and toss once more before serving
MAKE AHEAD: The coleslaw can be refrigerated overnight.
Recipe Credit: Ruby Duke
Image Credit: Con Poulos