St. Lawrence Market: Cooking with Market Foods, Creamy Coleslaw

Recipes from the St. Lawrence Market

from Heidi Hoyer, Scheffler's Deli, South St. Lawrence Market

	Cabbage, shredded	4 cups / 1 L
	Carrots, peeled and grated	1-2
	Celery, diced	1 stalk
	Spanish onion, minced	1/2
	Mayonnaise	0.75 cup / 175 mL
	Sour cream	0.5 cup / 125 mL
	Sugar, granulated	1 Tbsp / 15 mL
	Wine vinegar	1 Tbsp / 15 mL
	Dill weed, dried	1-2 tsps / 5-10 mL
	Salt and pepper	to taste
Combine the cabbage, carrots, celery and onion in a large salad bowl. In a separate dish, whisk together the mayonnaise, sour cream, sugar, vinegar and dill weed. Taste, adding salt and pepper if necessary. Pour over the coleslaw and toss thoroughly. Refrigerate until serving time. Makes 4-6 servings.

PREVIOUS
RECIPE

NEXT
RECIPE