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13.53℃
Thursday, April 25
Ingredients 5-6 cups (350-420 g) thinly sliced head of green cabbage 1 cup (70 g) thinly sliced purple cabbage 2 cups (220 g) shredded carrots 1-2 tablespoons (15-30 ml) mustard 1 teaspoon (5 g) salt (adjust to taste) 2 tablespoons (25 g) sugar 2 tablespoons (36 g) honey 1 tablespoon (15 ml) white vinegar (adjust until you get your desired tang) 1 cup (232 g) mayonnaise (cut in half and add more yoghurt, if desired, about 5 ounces) ⅓ cup (76 g) sour cream 1 teaspoon (2 g) black pepper 2 teaspoons (4 g) onion powder 1-2 teaspoons (2-4 g) celery seed Method In a small bowl whisk together mustard, salt, sugar, honey, vinegar, mayonnaise, sour cream, pepper, onion powder, and celery seeds.
In a salad or another bowl, mix together green and purple cabbage, and carrots..
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