← Nouns Cooking · American

Ingredients

• 500 g white or green cabbage, very finely shredded
• 2 Carrot, coarsely grated
• 120 g Mayonnaise
• 120 g sour cream or plain yogurt
• 1½ tbsp Cider vinegar
• 2 tsp Dijon mustard
• 1 tbsp Sugar
• ½ tsp Salt
• ¼ tsp Black pepper

Method

1. Shred the cabbage as finely as you can with a sharp knife or a mandoline, and grate the carrots. Put them in a large bowl.
2. Whisk the mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper until smooth.
3. Pour the dressing over the vegetables and toss well with your hands or two spoons until everything is coated.
4. Cover and chill for 30 min, so the cabbage softens a little and the flavours mingle. Toss again, taste for salt and vinegar, and serve.

Tips

• It keeps for 2 days in the fridge, though it softens over time; drain off any liquid before serving.
• Swap in some red cabbage or a grated apple for colour and sweetness.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food