Southern Classic Coleslaw

Ingredients

• 1 bag (≈14 oz) Green Cabbage (pre‑cut coleslaw mix) (includes shredded green cabbage and carrots)
• 1/4 head Red Cabbage (thinly sliced into shreds)
• 1 cup Mayonnaise (Hellmann's) (full‑fat, room temperature)
• ½ cup Sour Cream (full‑fat, can substitute Greek yogurt)
• 2 tablespoons Sugar (granulated)
• 2 tablespoons Apple Cider Vinegar (or regular white vinegar if unavailable)
• 1 whole Lemon (juiced, strained to remove seeds)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground, added after chilling)

Instructions

1. Prepare the Red Cabbage

   Remove a few outer leaves, cut the cabbage into quarters, roll each quarter tightly, then slice it into very thin shreds. If any shreds are too long, cut them in half.

   Time: PT5M

2. Combine Cabbage Mix

   Place the shredded red cabbage into a large mixing bowl and add the pre‑cut green cabbage and carrot bag. Toss lightly to distribute evenly.

   Time: PT2M

3. Make the Dressing

   Add mayonnaise, sour cream, sugar, salt, black pepper, apple cider vinegar, and the freshly squeezed lemon juice (strained) to the bowl.

   Time: PT5M

4. Mix Thoroughly

   Using a wooden spoon or spatula, stir the mixture until the dressing coats every shred evenly.

   Time: PT3M

5. Chill

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes so the flavors meld and the dressing thickens.

   Time: PT30M

6. Finish and Serve

   Remove the coleslaw from the refrigerator, give it a quick stir, and sprinkle a little extra freshly ground black pepper on top before serving.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

12 g

Fat

12 g

Fiber

2 g