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Coleslaw

Pair this side with our slow cooker pulled pork sandwich recipe
CIA's Coleslaw recipe

Ingredients

Makes 8 Servings

  • 6 tablespoons sour cream
  • 6 tablespoons mayonnaise
  • 3 tablespoons cider vinegar
  • 2 1/4 teaspoons dry mustard
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons celery seeds
  • 1 1/2 teaspoons Tabasco sauce
  • Salt, to taste
  • Ground black pepper, to taste
  • 5 cups shredded green cabbage
  • 1 cup grated or shredded carrots

Directions

  1. Mix together the sour cream, mayonnaise, vinegar, mustard, sugar, celery seeds, and Tabasco in a large bowl until smooth. Season the mixture with salt and pepper to taste.
  2. Add the cabbage and carrots, and toss until evenly coated. Cover and refrigerate until needed.
  3. Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
 Per 2-ounce serving: 86 CALORIES, 1 g PROTEIN, 6 g CARBOHYDRATES, 1 g FIBER, 6.5 g TOTAL FAT (1.5 g saturated fat), 105 mg SODIUM, 7 mg CHOLESTEROL

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