By: Adapted from Willy Street Co-op’s Kitchen
Serving: about 2 lbs
Ingredients
- 4 c shredded cabbage (about one pound)
- 4 celery ribs, sliced thinly
- 2 c shredded carrots
- 1 small to medium red onion, sliced thinly
- ¾ c chopped parsley
- 1 red pepper, roasted, peeled, deseeded and chopped (canned is fine)
- ½ c sour cream
- 2 tsp dijon mustard
- 2 tsp minced garlic
- 2 tsp sugar or honey
- ⅛ c apple cider vinegar
- ¼ c neutral oil, like sunflower or canola
- 1-2 tbsp coarse salt
- Salt and pepper to taste
Preparation
In a large bowl, toss the cabbage with about a tablespoon or two of coarse salt and place in a colander. Weigh the cabbage down with a plate and a can or two to press out some of the excess liquid. This step is optional, but will help the salad from becoming watery after a day or two. In a separate bowl, combine the garlic, mustard, sugar, and vinegar. Drizzle a thin stream of oil into the vinegar mixture while whisking constantly, and then fold in the sour cream and season with salt and pepper to taste. Remove the cabbage from the colander and into a large bowl and combine with the remaining ingredients. Mix well before adding the dressing, season again with salt and pepper. Store in an airtight container, up to three days.
