Creamy coleslaw

By admin
22 September 2011

We’ve added a few extras for taste, colour and texture – and the tangy dressing is delicious.

Serves 12 or more

Preparation time: 15 min

1 cabbage, shredded

½ red cabbage, finely


6 carrots, peeled and

coarsely grated

1 red pepper, thinly sliced

3 apples, cored and sliced (optional) 125 ml (½ c) unsalted peanuts (optional)


125 ml (½ c) lite mayonnaise

60 ml (¼ c) sour cream

¼ onion, peeled and finely


15 ml (1 T) sugar

15 (1 T) lemon juice

10 ml (2 t) Dijon mustard

salt and pepper

45 ml (3 T) freshly chopped herbs such as parsley, chives, or basil

80 ml milk

Mix the salad ingredients in a large bowl and toss well.


Mix the dressing ingredients in a jug and stir until well combined. The ingredients make about 250 ml (1 c) dressing.

Chill in the fridge.

Just before serving pour the chilled dressing over the salad, mix lightly and serve immediately as a side dish with the main meal.

TIP: You can add 30 ml (2 T) finely grated Parmesan cheese to the dressing to give it a rich flavour. Instead of peanuts use other nuts such as cashews, pecans or walnuts, all of which go well with this salad.

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