Easy Coleslaw

Last week we hosted a dinner for some of Ben’s volunteer leaders that will be joining him at Young Life camp next week.  I made the Pioneer Woman’s Dr. Pepper Pulled Pork (cutting the adobe peppers by 3/4 so it wasn’t spicy) and this easy coleslaw recipe that I completely adapted from Bobby Flay.  I have never made coleslaw before so this was a learning experience for me, as well.  First, I had to figure out which attachment on my food processor would be best for shredding a cabbage.  I also had to make sure I was coring the cabbage the right way, but thanks to youtube I was able to answer both of my questions by watching one solid video! For those of you wondering, I used the attachment that has one long slicer, not the attachment that looks like a cheese grater.     Here’s The Scoop:

Easy Coleslaw

• 1 head green cabbage, finely shredded
• 4-5 carrots, finely shredded
• 3/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 small red onion- shredded
• 3 Tablespoons sugar
• 2 Tablespoons white vinegar
• 1 Tablespoon dry mustard
• 2 teaspoons celery salt
• 2 Tablespoons celery seed
• Salt and freshly ground pepper (if desired)

Combine the shredded cabbage, onions and carrots in a large bowl. Whisk together the mayonnaise, sour cream, sugar, vinegar, mustard, celery salt, celery seed, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.