Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 cup lemon juice
- 2 small pinches salt
- 2 teaspoons ground mustard
- 2 healthy pinches parsley flakes
- Freshly ground black pepper
- 4 quarts roughly chopped cabbage
- 1 quart julienne carrots, cut in half
Directions
In a large serving bowl, combine the mayonnaise and sour cream. Add the sugar, lemon juice, salt and ground mustard. Mix well. Add the parsley and pepper, to taste. Stir in the cabbage and the carrots. Refrigerate until ready to serve. Serve cold.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By debraburhoe
fillmore, CA
on March 08, 2011
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I will cut back on the sugar next time. Too sweet.
By mpatel2024
, CA
on October 20, 2010
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It was delicious, my husband loved it. If you haven't made this recepie, you don't have the right to rate it. Nancy from Des Moinse brought the average rating of this recepie down, by rating this recepie that she hasn't even tried.
By macp36093_4387696
Wetumpka, AL
on August 27, 2010
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Awsome slaw...
but I don't understand why someone would downgrade it because they can't do fourth grade English measurement conversions....
MetricHead???
Bad Hair Day???...
PMS???
Born after public education went to hell in a handbasket???
Oh, well???
Hint:
Make this slaw with one very large head of cabbage (Approximately 2 1/2 poundsand half all of the dressing ingredients....Half of a quart is a pint or two cups or about 250 ml just a suggestion for those measurement challenged individuals who unjustly bust the chops of a good chef's recipe.
PS: Answer to your question about who measures in quarts - EVERY LITERATE COOK/CHEF!
UrbuddyMac
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