With both sour cream and mayonnaise in the dressing, this slaw is extra creamy! Serve with BBQ chicken, burgers, ribs or pulled pork.
6 cups savoy cabbage (about 1/2 head), thinly sliced or shredded
1/2 red onion, sliced
1 large carrot, julienned
1/4 cup chopped fresh parsley
1/3 cup sour cream
2 to 3 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tbsp. liquid honey
3 tbsp. olive oil
1 tsp. to 2 tsp. celery seeds
Salt and freshly ground black pepper, to taste
Combine cabbage, red onion, carrot and parsley in large bowl. Set aside.
To make the dressing: Add sour cream, Dijon, apple cider vinegar, 2 tbsp. mayonnaise, honey, celery seeds to small bowl. Season with salt and pepper. Whisk to combine. If desired, whisk in 1 more tbsp. of mayonnaise.
Toss dressing with salad. Taste and adjust for seasoning. Let stand for 15 to 20 minutes in refrigerator before serving to allow flavours to marry.
Yield: 6 servings.