Amazingly Delicious Classic Creamy Southern Coleslaw | Coleslaw recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Welcome to Cooking at Pam's Place, I'm Chef Pam.

Introduce the dish: Southern classic coleslaw, perfect for grilling season.

Mention that ingredients will be in the description.

Prepare the red cabbage by peeling off a leaf or two and setting the rest aside.

Roll the red cabbage tightly and slice it into very thin shreds.

If any shreds are too long, slice them down the middle to make them smaller.

Add the shredded red cabbage to a mixing bowl.

Dump in the pre-cut coleslaw mix of green cabbage and carrots.

Stir the mixture to combine the green and red cabbage.

Add Hellmann's mayonnaise to the bowl.

Add sour cream to the bowl (or yogurt as a substitute).

Sprinkle in sugar, salt, and black pepper to taste.

Add about a spoonful of apple cider vinegar (or regular vinegar).

Squeeze half a lemon into the mixture, straining out any seeds.

Mix everything together thoroughly until well combined.

Refrigerate the coleslaw for at least 30 minutes to let the flavors meld and the dressing thicken.

After 30 minutes, remove from the refrigerator and add black pepper to taste before serving.

Plate the coleslaw in a serving dish and prepare for a taste test.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens