Coleslaw is a great side and for me it is often inspired by pork dishes, so this weekend when we decided to smoke up some baby back ribs, the obvious side was coleslaw. Coleslaw just screams summer, picnics, barbecues, and the Fourth of July! Ever taken a coleslaw to a pot-luck or other outdoor event? If you have, or have even just seen one sitting there, you know what can happen after it sits in the sun for a bit. The mayonnaise takes over the dish and makes it quite unappetizing.
This very transformation could be why I do not like mayonnaise based coleslaw very much. So long ago I developed a sour cream dressing for my slaw. I have many variations of this recipe, but today’s version is the base. I will make recommendations at the end of other tasty bits you can incorporate if you so dare!
If you are making this for a crowd I recommend doubling the recipe. Just make sure you add the dressing slowly as you might not need a straight doubling of that part. You do not want the slaw to get soggy!
2 C shredded green cabbage
2 C shredded red cabbage
1 T sour cream
1 t milk
1 t vinegar
1/4 t pepper
1/4 t ground celery seed
1/4 t paprika
1/8 t kosher salt
Slice the cabbage as thinly as you can and set aside in a large bowl.
In a small mixing bowl combine the sour cream, milk, and vinegar, stirring well to ensure all of the ingredients are thoroughly mixed. Add celery salt, paprika, pepper, and kosher salt and combine well. Taste the dressing to ensure your combination is good. If it needs a little pepper or more salt add it sparingly. Add the dressing to the cabbage and mix until all of the cabbage is covered. You will think there is not enough dressing, just keep mixing. Cover and refrigerate. Stir well before serving. You will be surprised how much moisture will have been released and is now sitting in the bottom of the dish.
Other items you might add: shredded carrots, blue cheese crumbles (strongly recommended), sliced onion, scallions, chopped parsley or cilantro.