flashback friday - cole slaw

Ready for Memorial Day???
I am.
We are in Texas right now and enjoying the hot weather and cold foods.
You know, like watermelons, beer (although I don't drink beer), and cole slaw!
And if you don't like this recipe, I have a new one for you on Monday!

Now I know that a couple posts ago I told you to never take cole slaw to a BBQ.

But. If you must, bring this one.

Its creamy and tangy and just plain delicious.

Cole Slaw

Serves 4-6.

Keeps about a week in the fridge.

½ head of red cabbage

½ head of green cabbage

2 large carrots

1 cup mayonnaise

3 tablespoons sour cream

3 tablespoons rice wine vinegar

3 tablespoons sugar

2 tablespoon Dijon mustard

¼ small red or sweet onion

Salt and pepper to taste

Clean your veggies and peel off any outside leaves that might be brown or wilted. Chop into small wedges and then shred finely.

Meanwhile, whisk together remaining ingredients, except onion, until smooth and creamy.

Grate onion into mixture.

Stir to combine and add shredded veggies. Use tongs to toss until everything is coated and creamy. Add salt and pepper to taste and serve!