I love this recipe because it's great as a slaw to go with Mexican food or Asian food. The other night we made beef bulgogi which is Korean and this paired wonderfully with it- the spicy beef with the tangy slaw. Extremely versatile- great in a sandwich wrap too.
favorite coleslaw
16 ounce bag of sliced cabbage mix
2 tablespoons white wine vingegar (rice vinegar works well too)
1/2 teaspoon sugar
1/2 cup mayonnaise
1/2 cup sour cream
black pepper to taste
1/2 bunch green onion, thinly sliced
1/4 cup fresh cilantro, diced
In a medium bowl, combine vinegar, sugar, mayo, sour cream and black pepper. Add the bag of cabbage mix and combine. Add the sliced green onion and fresh cilantro and mix until combined. Store in the refrigerator until ready to eat. (Tastes best after a couple hours)
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