Ray's Cole Slaw Recipe
Ingredients
| Cabbage | 10 Cup (16 tbs), grated | |
| Salt | 4 Teaspoon | |
| Green onions | 1 Bunch (100gm), sliced | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 1/2cup Hellmann's mayonnaise | ||
| Apple cider vinegar | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Ground black pepper | 1/8 Teaspoon | |
Directions
Toss the cabbage with the salt in a colander set over a medium bowl.
Cover with plastic wrap and place a heavy plate on top.
Place in the refrigerator for at least 1 hour, allowing the excess water to drain from the cabbage.
Pat the cabbage dry with paper towels.
Mix together the cabbage and green onions in a large bowl.
In a small bowl, combine the sour cream, mayonnaise, vinegar, lemon juice, sugar, and pepper.
Add the dressing to the cabbage and green onions and mix well.
Refrigerate until chilled.
Adjust the seasonings with salt and pepper before serving.
Cover with plastic wrap and place a heavy plate on top.
Place in the refrigerator for at least 1 hour, allowing the excess water to drain from the cabbage.
Pat the cabbage dry with paper towels.
Mix together the cabbage and green onions in a large bowl.
In a small bowl, combine the sour cream, mayonnaise, vinegar, lemon juice, sugar, and pepper.
Add the dressing to the cabbage and green onions and mix well.
Refrigerate until chilled.
Adjust the seasonings with salt and pepper before serving.
Chef
