Creamy Tricolor Slaw
Creamy Tricolor Slaw
This creamy tricolor slaw makes an ideal side for a heaping plate of roasted pork or topping for shredded pork sandwiches. This recipe by JeanMarie Brownson appeared in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
1
minute
Servings
14
Total time: 21 minutes
Ingredients
- 1 medium-size head green cabbage, cored
- 1/2 small head red cabbage, cored
- 2 large carrots, trimmed, peeled
- 1 jar (16 ounces) mayonnaise
- 1/4 cup half-and-half
- 1 1/2 tablespoon cider vinegar
- 1 teaspoon plus more to taste
- 1/2 teaspoon paprika (smoked or sweet)
Directions
- Use a mandolin or a very sharp slicing knife and a cutting board to slice both cabbages as thinly as possible.
- Discard any large tough cabbage ribs.
- You’ll have 12 to 14 cups.
- Use a vegetable peeler to thinly shave the carrots into pieces about 2 inches long.
- Put the mayonnaise, half-and-half, vinegar, 1 teaspoon salt and paprika into a large bowl; mix well.
- Add the cabbages and carrots.
- Toss to coat the cabbage well with the dressing.
- Taste and season with more salt if desired.
- Refrigerate at least 1 hour or up to 2 days.
- Serve very cold.