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How to Make Sweet, Creamy Coleslaw with a Pepper Kick
I always get extremely happy when Spring finally begins to arrive after a long winter. Cabbage and other fresh local vegetables become readily available at reasonable prices. Coleslaw is one of the first "fresh" salads I make in Spring. I don't ever think of making it in the winter, but when Spring hits, I start making all sorts of different kinds of coleslaw. This is the first coleslaw that I have ever made with sour cream. I was inspired by Bobby Flay's recipe online that includes sour cream. I did not have all of his ingredients on hand and my recipe is what evolved from his. I also do not usually add freshly chopped peppers, but they go perfectly in this recipe. I think that is what makes it go so well with BBQ pulled pork. The pepper compliments the pork very well.
This week at the store I found cabbage on sale. Since winter is holding on exceptionally long this year, our CSA farm won't be getting me fresh veggies for a little while yet. I had a picnic ham roast ready to make and decided I wanted to have coleslaw to go with the leftover picnic roast. I would be making that into BBQ pulled pork the next day. Coleslaw and pulled pork go fantastic together, and I really think this one went better than other coleslaw I have made in the past. This one is mellow, yet peppery, subtly sweet and very creamy smooth. You can choose to add more pepper, whether it be fresh peppers or freshly ground pepper, to make this have a bit more of a kick. This coleslaw leaves a very pleasant taste behind. I am quite happy with how it turned out and hope that you enjoy this recipe as much as I did!
- One head cabbage, rough or fine chopped
- 5-6 baby carrots, or 1 large carrot, sliced or shredded
- 5-6 green onions, sliced
- 1/4 cup yellow sweet bell pepper, chopped
- 3/4 cup mayonnaise
- 2 Tbsp sour cream
- 2 Tbsp white sugar
- 2 Tbsp white vinegar
- 2 tsp celery salt
- to taste salt and pepper, freshly ground
How To Do It
- Chop the head of cabbage. I like mine coarsely chopped so I just used a butcher knife to cut it. Some people prefer a finer chop and a food processor can be used for this. Put into a large bowl.
- Wash and peel off the outer layer of green onion. Slice these into small pieces, I slice the onion about half-way up the greens and use the greens too. Add these to the chopped cabbage. Slice or shred carrots and pepper. Add to the dish with cabbage and onions.
- In a small bowl. whisk together mayonnaise, sour cream, sugar and vinegar. Add the celery salt, freshly ground pepper, and salt to the mix. Pour over cabbage in large bowl, blend well and cover with plastic.
- Refrigerate for at least an hour to allow the flavors to meld together. I actually prefer the coleslaw on the second day after the flavors have really united. Serve as a side dish or on top of a BBQ pulled pork sandwich - the most amazing partner to this coleslaw.
- Sweet, Creamy Coleslaw Made with Kohlrabi, Cabbage and Raisins
An easy, sweet and creamy coleslaw made with kohlrabi, cabbage and raisins. This also uses white vinegar, sugar and honey. This is a delicious, sweet side dish of slaw. Hope you enjoy it, too!