Yield: Yields 8 cups.
Servings: eight to ten.
This colorful cabbage slaw is the perfect companion to barbecued ribs, burgers on the grill, and fried chicken.
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I used red and green cabbage. The red cabbage looks pretty and adds a nice bit of heat. I also used 1 Tbsp more vinegar and a few more dollops of sour cream. Really delicious!
Promising but a bit too mild for my tastes. I used some purple cabbage and the green/purple/orange was pretty. Not fully convinced on softening the cabbage. Next time I'd make it more "sweet/sour" or maybe add a little spiciness like the other reviewer suggested.
Very easy to make and probably the best cole slaw we've ever had! Since we like it spicy, the second time I made it we added a teaspoon of vietnamese hot chili garlic sauce and a tablespoon of whole grain mustard. It was simply divine with our smoked BBQ ribs!!
Superb as is. Even the finicky slaw eaters asked for more. Thanks for a fool proof recipe.
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