Great for a backyard party or potluck dinner.

Ingredients

• One 3 lb. cabbage
• 2 cups grated carrots
• 1 cup mayonnaise
• 1 cup sour cream or plain yogurt

• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• Dash of Tabasco (optional)
• 1 tbsp. caraway seeds (optional)

Instructions

1. Rinse the cabbage and remove the outer leaves. Cut into quarters and remove the hard core and stalk. In a food processor or by hand, slice the quarters into thin shreds. Place in ice water to crisp for about an hour. Grate the carrots and set aside. (You can prepare the salad to this point a day ahead. Wrap the slaw in a clean dish towel and store in the crisper drawer of your refrigerator. Soak the carrots in water and refrigerate.)

2. In the serving bowl you plan to use, combine the mayonnaise, sour cream or yogurt, salt, pepper, optional Tabasco and caraway. Drain the cabbage and add it and the carrots to the bowl. Toss well and let stand for 30 minutes. Makes 6 to 8 servings.

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Find more about:

• Cabbage |
• Carrots |
• Coleslaw |
• Green & Vegetable Side Dishes |
• Picnic |
• Sour Cream |
• Spring |
• Yogurt

Related Categories:

• Spring Dinners |
• Vegetable Side Dishes |
• All Salads |
• Picnic Salads |
• Coleslaws