Recipe courtesy of Ree Drummond
Perfect Crunchy Coleslaw
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- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 175
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 194 mg
Coleslaw is the perfect make-ahead side dish. It goes with almost any main course and travels well to take to a potluck or cookout. Ree has selected ingredients for the sauce component to give some extra sharpness and heat.
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 175
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 194 mg
Ingredients
Coleslaw:
Dressing:
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Directions
- Add the cabbage and bell peppers to a large colander. Sprinkle with the salt and toss, really coating the vegetables. Place the colander over a bowl and place in the refrigerator for 1 to 2 hours. (This will draw out the moisture from the cabbage and bell pepper, leaving you with a crunchy and more palatable texture. Also, this will keep the cabbage from releasing its moisture after the coleslaw is dressed, giving a better end consistency.)
- Meanwhile, make the dressing: Stir together the mayonnaise, sour cream, sugar, vinegar, chives, mustard and hot sauce in a bowl, then season with a pinch of salt and pepper. Mix well, then taste and adjust the seasoning as needed. Cover and place in the fridge until the cabbage is ready (this can be done a day ahead).
- Remove the cabbage mixture from the fridge and rinse with cold water. Place on a paper towel-lined baking sheet and blot dry. Add to a large bowl and toss with the dressing and half the parsley. Transfer to a serving bowl and garnish with the remaining parsley. Serve or cover and refrigerate until ready to serve. This slaw can be made a day ahead.
