Creamy Cabbage and Carrot Slaw With Celery Seeds
- Course: Side Dish
- Features: Fast, Healthy
Summary:
The recipe can be adapted to suit your tastes or the contents of your pantry. Sour cream keeps this slaw light and tangy, but if you love mayonnaise you can add more of it and reduce the amount of sour cream accordingly. (Yogurt or buttermilk can be substituted for the sour cream, too.) Adding raisins will make the slaw sweeter. Scallions, sweet onions, celery and/or shredded daikon or red radishes would all bring their own flavor to the dish.
Start with a small head of cabbage, and you'll have enough slaw for dinner. If you need more for a large party, double the recipe as many times as needed.
If you like your slaw crunchy, serve this right away. Otherwise, by all means make it several hours or even a day ahead so the flavors will have time to develop.
6 to 8 servings
Ingredients:
- 1 pound cabbage, cleaned, cored, then thinly sliced or shredded (about 6 packed cups)
- 2 medium carrots, trimmed, then shredded (1 packed cup)
- 1 teaspoon celery seeds
- 1 teaspoon sugar, or more to taste
- 1/2 cup low-fat sour cream
- 2 tablespoons mayonnaise
- Salt
- Freshly ground black pepper
Directions:
Combine the cabbage, carrot, celery seeds, sugar, sour cream, mayonnaise and salt and pepper to taste in a large mixing bowl; mix well. Taste, and adjust seasonings as desired. Serve, or refrigerate for up to 3 days.
Recipe Source:
From In Season columnist Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
