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Ingredients
Scale
- 1/2 large white cabbage ((or 1 small white cabbage))
- 2 medium carrots (peeled)
- 1/4 brown onion (peeled)
- 240 g (1 cup) mayonnaise
- 3 tbsp sour cream
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 2 tsp sugar (granulated or superfine)
- 1/8 tsp mustard powder
- pinch white pepper
Instructions
- Using a mandoline, julienne the white cabbage and the two carrots into fine, even strips, then transfer them into a large mixing bowl.
- Grate the quarter of an onion carefully with a grater and incorporate it into the bowl.
- Pour in the mayonnaise (240g), add the sour cream, white wine vinegar, salt, sugar, mustard powder, and a pinch of white pepper.
- Mix all the ingredients thoroughly until well combined.
- Serve right away, or cover and chill in the refrigerator until ready to use (for up to 2-3 days).
Notes
TECHNIQUE TIP: Shred cabbage and carrots finely for a smoother texture.
STORAGE: Store in an airtight container for up to 3 days. Stir before serving.
SUBSTITUTION: You can use apple cider vinegar instead of white wine vinegar for a tangier flavor.
- Prep Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 232 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 9 mg
