A refreshing and creamy coleslaw recipe with a tangy twist, perfect for any occasion.
Shred the cabbage finely and place it in a colander.
Use a sharp knife or a mandoline slicer for even shreds.
Grate the carrots and finely chop the red onion, then add them to the colander with the cabbage.
Grating the carrots ensures they mix well with the cabbage.
Sprinkle the vegetables with a pinch of salt and let them sit for 20 minutes to release excess moisture.
This step helps to keep the coleslaw from becoming watery.
Rinse the vegetables under cold water and pat them dry with a clean kitchen towel.
Ensure the vegetables are completely dry for the dressing to adhere properly.
In a mixing bowl, whisk together the mayonnaise, sour cream, vinegar, sugar, pepper, and mustard until smooth.
Taste the dressing and adjust the seasoning to your preference.
Combine the vegetables with the dressing and mix well.
Mix gently to avoid breaking the vegetable shreds.
Refrigerate the coleslaw for at least 2 hours before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the coleslaw chilled as a side dish or topping.
Garnish with a sprinkle of fresh herbs like parsley for added color.
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