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Deli Slaw With Sour Cream And Mayo Recipe


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Deli Slaw With Sour Cream And Mayo Recipe

Yield. 8 servings

Prep time. 15 minutes

Let it sit. At least 1 hour in the fridge if possible

Ingredients for the dressing

1/4 cup sour cream

1/4 cup mayonnaise

3 tablespoons sweet pickle relish

1 tablespoon sugar

1 tablespoon distilled white vinegar

1/4 teaspoon mustard powder

1/4 teaspoon white pepper

1/2 teaspoon celery seed (not celery salt)

1/2 teaspoon kosher salt

Ingredients for the slaw

1 pound green cabbage (about half a medium cabbage), cored

1 large carrot, peeled

1/2 bell pepper, green, red, yellow, or orange, your choice, cored

1/2 small onion

About the sour cream and mayo. If you wish, you can substitute one for the other, or vary the ratios to your heart's content.

Optional additions. Add 2 tart apples, like Granny Smith. This gives it a fun hidden flavor that people will sense, but not be sure what it is. In Florida a lot of places put about 1 cup of fresh (not canned) pineapple chopped to about pea size. It's wonderful. If you want, try substituting about three tablespoons of concentrated apple juice for the sugar. I also like to add a fennel bulb occasionally. A minced jalape–o gives a nice contrast, and horseradish, just a tablespoon in the background, is a surprisingly good addition.


1) In a large bowl, whisk together the dressing ingredients.

2) Shred the rest of the ingredients with a food processor using the grating attachment, or use a box grater. When you're done, you want a fine hash, like a fine confetti. Dump the solid into the wet and mix thoroughly. Adjust the seasonings to your taste. Chill for at least an hour.

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