Classic Cabbage Slaw with Grandmother Shinn's Dressing

Total Time:
45 min
40 min
2 min
3 min

6 servings

  • 1 tablespoon kosher salt
  • 2 cups water
  • 4 cups shredded green cabbage
  • 1 cup peeled and shredded carrots
  • 3/4 cup minced scallions
  • For the dressing:
  • 2 large eggs
  • 1/2 cup apple cider vinegar
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons sour cream
  • Dissolve the tablespoon kosher salt in 2 cups water in a large bowl. Add the cabbage and soak for 30 minutes. Rinse the cabbage and drain well. Return it to the bowl and combine with the carrots and the scallions.

  • To make the dressing, whisk the eggs in a medium bowl until fluffy. Gradually whisk in the vinegar a little at a time. Add the sugar, mustard, salt, and pepper; whisk until uniformly combined. Transfer the mixture to a 2-quart saucepan and place it over medium-low heat. Heat slowly, stirring constantly, until the mixture reaches a gentle boil. Continue cooking and stirring until the mixture thickens, about 1 minute. Cool, then stir in the sour cream.

  • Add dressing to slaw and mix well. Refrigerate the slaw for 1 to 2 hours. Serve slightly chilled.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Warm Savoy Cabbage Slaw

    Recipe courtesy of Anne Burrell