Most coleslaw recipes call for the finished product to rest for anywhere from 30 minutes to overnight. This slaw is ready to serve right away. Nick Malgieri learned to make it in culinary school almost 40 years ago. It's still his go-to accompaniment for ribs or pulled pork.
If not serving immediately, cover and refrigerate it for up to 3 days.
Servings: 5 cups
- 1/2 large head green cabbage (about 1 1/2 pounds)
- 3 scallions, white parts only
- 1/4 medium green bell pepper, seeded and coarsely grated
- 1/4 medium red bell pepper, seeded and coarsely grated
- 1 medium carrot, peeled and coarsely grated
- 1/2 cup cider vinegar
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup low-fat or regular sour cream (do not use nonfat)
- 1/2 cup low-fat or regular mayonnaise (do not use nonfat)
Cut the cabbage into 1/8-inch shreds and place in a large mixing bowl. Cut the scallions crosswise into very thin slices and add the peppers and carrot, mixing well.
Combine the vinegar, salt, sugar, sour cream and mayonnaise in a large measuring cup and whisk until smooth. Add to the prepped vegetables and mix well. Serve immediately, or cover and refrigerate until ready to use.
From cookbook author and pastry expert Nick Malgieri.
Tested by Jill Grisco.
Email questions to the Food Section at firstname.lastname@example.org.