Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

great recipe! tastes restaurant quality! from betty crocker

Ingredients Nutrition

Directions

  1. Mix sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in small bowl.
  2. Place flat side of 1/4 head of cabbage on a cutting board and cut off core. Cut the cabbage into thin slices. Cut slices several times into smaller pieces. Makes around 2 cups.
  3. Peel and shred the carrot. peel and chop onion.
  4. Place cabbage, carrot, and onion in a med. bowl. Pour sour cream mix over and mix with large spoon until everything is coated.
  5. Cover and refrigerate for at least an hour to blend flavours.
Most Helpful

This is somewhat different than the Betty Crocker recipe I modified (recipe 354734) which calls for 1/2 cup mayo, 1/4 cup sour cream, a little vinegar and the rest doubled. That one works perfectly with a 16 oz. bag of "coleslaw mix" from the store and tastes fine in 1 hour, but it should be allowed to marinate in a container in the fridge for 24-48 hours for max. taste - it will lose about 1/3 of it's volume overnight while marinating.

The_Mick June 08, 2009

I made this on 9/29/08 for the "Fall PAC 2008" event, and as part of our dinner.After mixing all the ingredients together and tasting, I decide to add a bit more pepper and celery seed. I've never like coleslaw that had onions in it,but this recipe changed my mind. This recipe made the perfect amount for just 2 people, with a little leftover for lunch the next day. Thanks for posting and, "Keep Smiling :)"

Chef shapeweaver � September 30, 2008