Classic Creamy Deli Slaw With Sour Cream

This is the slaw you can only get at delis and diners. It's not the one Mom made. Creamy, slightly sweet and sour, wet, but not too runny. The secret is that it uses sour cream. A great accompaniment that will put out the fire of hot barbecue sauces, a great counterpoint to vinegar based sauces, it makes the perfect topping for pulled pork sandwiches, especially the vinegary East Carolina type, and West Virginia Slawdogs. First, read my article on The Zen of Slawsome Slaw.

Recipe

Yield. 8 servings
Prep time. 15 minutes
Let it sit. At least 1 hour in the fridge if possible

Ingredients for the dressing
1/4 cup sourcream
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon sugar
1 tablespoon distilled white vinegar
1/4 teaspoon mustard powder
1/4 teaspoon white pepper
1/2 teaspoon celery seed (not celery salt)
1/4 teaspoon table salt

Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage), cored
1 large carrot, peeled
1/2 green bell pepper, cored
1/2 small onion

About the sour cream. If you wish, you can substitute may for some or all of the sour cream.

Do this
1) In a large bowl, whisk together the dressing ingredients.

2) Shred or the rest of the ingredients with a food processor or box grater. When you're done, you want a fine hash, like a fine confetti. Dump the solid into the wet and mix thoroughly. Adjust seasonings to your taste. Chill for at least an hour.

This page was revised 6/24/2009