Recipe By : Louise
Serving Size : 6
Categories : Salads Vegetables
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1 cabbage head
1 tablespoon chives, freeze-dried
2 tablespoons salad vinegar
1/4 cup sour cream
1/4 cup mayonnaise -- * see note
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
paprika -- optional
green bell peppers, slivered -- optional
red bell peppers, slivered -- optional
1/2 teaspoon dry mustard -- optional
1/4 teaspoon celery seed -- optional
1 tablespoon horseradish sauce
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* Use only real mayonnaise, not salad dressing. This coleslaw must be allowed to blend flavors in refrigerator for 2 hours or more (overnight is best) for best taste.
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1. Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar, minced onion, fresh ground black pepper and sugar. Put into airtight bowl or plastic bag and refrigerator for 1 hour or more.
2. Mix sour cream, mayonnaise, dry mustard (if desired), horseradish and salt. If using green and red sweet peppers, sliver them before adding to sour cream mixture. Add celery seeds at this time also if you are using them. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly. Place back in refrigerator for 2 hours or more.
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NOTES : This is very good for leftovers also. The secret is to make sure it is crisp and cold and never let it set at room temperature. Just before serving, sprinkle with paprika for color if desired.
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