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I opted to use only the green cabbage, but I loved this slaw. I served it with Crispy Beer Battered Tilapia as part of the My Three Chefs event and am so glad I had seen this recipe. I will be making it again. I thought it would be good with a BBQ meal too.
This was really good although I usually think of coleslaw as the cooling part of a spicy meal. I like cooked coleslaw dressing much better than raw cabbage, so I changed it a little. I used 1/2 bag of prepared coleslaw mix - green and purple cabbage and carrots, 1 green onion, and made 1/4 of the dressing. I substituted salad oil for the dressing and mixed everything except the sour cream in a small saucepan and heated until boiling and the sugar was dissolved. I poured the hot dressing on the coleslaw mix and let it sit on the counter about 90 minutes. Then I stirred in a big spoonful of greek yogurt (sub for sour cream) and refrigerated. Made for My 3 Chefs 2013.