Turn to this classic crunchy, cool and creamy side to take to your next potluck or cook out. Or simply plan to make it to enjoy for dinner and reserve the rest for leftovers which would be great on a sandwich or topped with grilled chicken for a fresh, one-dish meal. A dash of hot sauce adds some warmth but stir in more to taste if you’d like a little more heat. Immersing the shredded cabbage in cold water makes this coleslaw the crispiest it can be. If you want to add more color, use half red cabbage and half green cabbage.
Cooked green cabbage
1 head(s), medium, shredded
Fat free mayonnaise
Fat free sour cream
½ tsp, freshly ground
Hot pepper sauce
2 medium, shredded
- Place the cabbage in a large bowl of cold water; let stand about 1 hour. Drain and dry in a salad spinner, or blot dry with paper towels.
- Combine the mayonnaise, sour cream, mustard, salt, pepper, and hot pepper sauce in a large bowl. Add the cabbage and carrots; toss to coat. Refrigerate, covered, until ready to serve. Yields about 3/4 of a cup per serving.
Serve this slaw with roast chicken, if desired.