Homemade Coleslaw

Ingredients

Us (Imperial)
Aus (Metric)

1/2 cup white wine vinegar

3 tablespoons sugar

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 small head green cabbage, halved, cored and thinly sliced

1 large carrot, peeled and shredded

1/4 cup crème fraîche

1/4 cup mayonnaise

2 tablespoons Dijon mustard

4 green onions, finely chopped

1/2 cup white wine vinegar

2 tablespoons sugar

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 small head green cabbage, halved, cored, thinly sliced

1 large carrot, peeled, shredded

1/4 cup crème fraîche

1/4 cup mayonnaise

1 1/2 tablespoons Dijon mustard

4 spring onions, finely chopped

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Directions

PREP TIME

MINS

COOKING TIME

MINS

Serves

Make-Ahead:

The cabbage mixture and the dressings can be made 8 hours ahead, covered separately and refrigerated.

Make-Ahead:

The cabbage mixture and the dressings can be made 8 hours ahead, covered separately and refrigerated.

In a large bowl, stir the vinegar, sugar, salt, and pepper until the sugar dissolves. Add the cabbage and carrots and toss to thoroughly coat with the dressing. Cover with plastic wrap and refrigerate for 30 minutes.

In a small bowl, stir the crème fraîche, mayonnaise, and mustard to blend. Drizzle the mayonnaise dressing over the cabbage mixture and toss to combine thoroughly. Mix in the green onions and serve.

In a small bowl, stir the crème fraîche, mayonnaise, and mustard to blend. Drizzle the mayonnaise dressing over the cabbage mixture and toss to combine thoroughly. Mix in the spring onions and serve.