Throw away all your other creamy coleslaw recipes, because you are going to fall in love with this version. Creamy, fresh, and delicious. The trio of fresh herbs adds a touch of needed color and opens it up for a fuller taste.
Coleslaw is so much more than a summer side. I make it all year round. I use it on top of pastrami, pulled pork, or I’ll dress up a hot dog with it. I also like to tuck it in egg rolls, wrap it in tacos, or add it to a rice bowl. Eliminate the dressing and toss the slaw mix, fresh herbs and all, into soups or stews for a more complex dish.
Play up the herbs that will best complement your dish. If you are making fish tacos, for example, bring in more dill or parsley. Pulled pork loves chives. Be creative and add other herbs as you see fit.
No kidding, this creamy coleslaw really might be the last coleslaw recipe you will ever make.
- Food Processor
- 1 small white cabbage
- 4 carrots
- 1 red onion
- fresh parsley, dill, & chives about a 1 teaspoon of each diced
- 1 tablespoon brown mustard
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white balsamic vinegar
- salt and pepper to taste
- Remove any bruised or damaged outer cabbage leaves, Halve and core the cabbage and cut into small wedges that will fit down the feed tube of your food processor.
- Peel the carrots and remove the ends. Cut into chunks that will easily fit down the feed tube of your food processor.
- Peel and remove the ends of the onion. Cut into wedges small enough to fit down the feed tube of your food processor.
- Attach the grater attachment on the food processor and feed the cabbage, carrots, and onion through the feed tube. Transfer to a medium bowl.
- Chop the fresh chives, dill, and parsley. Add to the bowl and toss to mix.
- In a small bowl mix the mustard, mayonnaise, yogurt, and vinegar. Stir into the slaw mix in thrids only adding enough to coat the slaw. Do not drench in dressing. Discard any unused dressing.
- Season with salt and pepper, to taste. Serve immediately.
- Can be covered and chilled for up to three days in the refrigerator.