|
|
Grate or shred: |
| 1 |
head |
green cabbage |
| 2 |
|
carrots |
|
|
and toss them in a non-reactive bowl with: |
| 1 |
small |
red onion, minced |
| 1/4 |
c |
kosher salt |
| 1/2 |
c |
white vinegar |
|
|
|
|
|
Let sit a few hours, or overnight in the refrigerator.
Drain, pressing down on the cabbage to release liquid. Stir in: |
| 1 |
c |
sour cream |
| 1/4 |
c |
sugar |
| 1 |
T |
prepared horseradish |
| 1/2 |
t |
celery seed |
| 1/2 |
t |
paprika |
|
|
|
|
|
Mix thoroughly, cover,
and refrigerate (overnight, if possible). Adjust the seasonings to taste. You may want
to drain it a little before serving. Sprinkle with paprika to garnish the
bowl. |
|
Notes &
Variations:
-
This is a very traditional cole slaw. A million
variations are possible, but this is about as close to a perfect slaw as
it gets.
-
It's much better to grate the cabbage than
to simply chop it up. Grate the carrots finely.
|
|