This fairly common dish is something folks either know how to do well or not do well at all. I have had great coleslaw and awful coleslaw in restaurants and homes of friends and relatives. This creamy recipe is guaranteed by me to please you unless you are a vinegar and celery seed fanatic … I created it.
1 small to medium size head of cabbage
1½ cups mayonnaise
½ cup light cream
½ cup sour cream
1 tsp. Sea salt
1 tsp. Pepper
2½ tbsp. Fresh lemon juice
3 tbsp. Sugar
Shred the cabbage to the size pieces you prefer and put them into a 3 or 4 quart bowl.
Mix the mayonnaise and cream and sour cream in a one quart bowl.
Add the sea salt, pepper, sugar and lemon juice and mix thoroughly.
Pour the dressing over the cabbage and mix until all pieces of cabbage are coated evenly.
Cover the coleslaw with plastic wrap and refrigerate for two hours. It is then ready to serve.
Note: Food items like coleslaw frequently taste better the day after they are made, so you might want to prepare this recipe one day in advance of planned use.
Some people like small amounts of grated carrot (1/3 cup) and/or drained crushed pineapple (1/3 cup) to be added to the above ingredients. Yet another variation is to add one teaspoon of celery seed to the above recipe.