Coleslaw with Sour Cream Dressing
Unsalted cabbage leaches moisture, which makes coleslaw watery after standing. Salted cabbage has already shed its moisture and makes for coleslaw that is tender but not watery.
YOU WILL NEED
- ±1 medium green cabbage (about 4 cups), finely chopped
- 1 t (5 ml) plain salt
- 2 medium carrots, peeled and grated
- ¼ cup (60 ml) chopped parsley
- Ina Paarman's Vegetable Spice
- ¾ cup (180 ml) Ina Paarman's Reduced Oil Greek Dressing
- ½ cup (125 ml) sour cream
Toss shredded cabbage and 1 t (5 ml) salt in a colander or large mesh strainer set over medium bowl. Allow to stand until cabbage wilts, for at least 1 hour. Rinse cabbage under cold running water. Press, but do not squeeze, to drain, spin dry in a salad spinner or cloth. Place wilted cabbage, carrot and parsley in large bowl and season lightly with Vegetable Spice.
Mix Greek Dressing and sour cream. Pour dressing over cabbage and toss to combine. Refrigerate until chilled.
Coleslaw can be refrigerated for up to 2 days.