I've been cooking a lot lately. If I were a good blogger, I'd take pictures and post them, while cooking. I'm not so I didn't. But I have discovered my new favorite coleslaw recipe this summer. It's tangy and tasty and creamy which is everything I like in a coleslaw.
Coleslaw, creamy dressing
1 head green cabbage, finely shredded
1 cup shredded carrot
1 cup of shredded parsnip
Usually this works out to be about 4 or 5 small carrots and 1 large parsnip (that's the sizes I usually find in the grocery store).
3/4 cup mayonnaise
2 tablespoons sour cream
2 shallots minced
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
2 tablespoons dijon mustard
2 teaspoons celery salt
salt and pepper to taste
mix the mayonnaise, sour cream, shallots, sugar, white vinegar, dijon, celery salt, salt, and pepper in a bowl and taste. Add more sugar if necessary.
Mix the cabbage, carrots, and parsnips into the dressing and taste. add more salt and pepper as needed.
This recipe provides about 8-10 servings.
Coleslaw, creamy dressing
1 head green cabbage, finely shredded
1 cup shredded carrot
1 cup of shredded parsnip
Usually this works out to be about 4 or 5 small carrots and 1 large parsnip (that's the sizes I usually find in the grocery store).
3/4 cup mayonnaise
2 tablespoons sour cream
2 shallots minced
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
2 tablespoons dijon mustard
2 teaspoons celery salt
salt and pepper to taste
mix the mayonnaise, sour cream, shallots, sugar, white vinegar, dijon, celery salt, salt, and pepper in a bowl and taste. Add more sugar if necessary.
Mix the cabbage, carrots, and parsnips into the dressing and taste. add more salt and pepper as needed.
This recipe provides about 8-10 servings.
