This is the slaw you can only get at delis and diners. Creamy, slightly sweet and sour, wet, but not too runny. The secret is that it uses sour cream and mayo. It's 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 Science of Slawsome Slaw.
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 sour cream
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)
1/2 teaspoon kosher salt
Ingredients for the slaw
1 pound green cabbage (about half a medium cabbage), cored
1 large carrot, peeled
1/2 bell pepper, green, red, yellow, or orange, your choice, cored
1/2 small onion
About the sour cream and mayo. If you wish, you can substitute one for the other, or vary the ratios to your heart's content.
Optional additions. Add 2 tart apples, like Granny Smith. This gives it a fun hidden flavor that people will sense, but not be sure what it is. In Florida a lot of places put about 1 cup of fresh (not canned) pineapple chopped to about pea size. It's wonderful. If you want, try substituting about three tablespoons of concentrated apple juice for the sugar. I also like to add a fennel bulb occasionally. A minced jalape–o gives a nice contrast, and horseradish, just a tablespoon in the background, is a surprisingly good addition.
1) In a large bowl, whisk together the dressing ingredients.
2) Shred the rest of the ingredients with a food processor using the grating attachment, or use a 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 the seasonings to your taste. Chill for at least an hour.