Cooking with the Journal-Sour Cream Cole Slaw

Today's recipe is for an easy coleslaw made with ingredients one usually has in the fridge and pantry. Cook's Country has a new trick to keep cabbage from weeping in coleslaws and salads.  Place the cabbage with 1 t. salt in a microwave safe bowl.  Cover and microwave on high just until cabbage begins to wilt, 1 1/2 to 2 minutes, stirring halfway through.  Transfer to a colander over a bowl and let stand 15 minutes, stirring occasionally.  Press cabbage to release moisture.  Rinse cabbage to remove excess salt and dry well in a clean dish towel.  Proceed with recipe.  I sometimes add chopped onion, shredded carrot, and chopped red pepper to this, but it is fine without the additions.

Sour Cream Coleslaw
Great Home Cooking in America
Farm Journal Books, 1976

1 c. dairy sour cream
1 T. sugar
1/2 t. salt
1/4 t. pepper
2 T. vinegar
1 T. mayonnaise or salad dressing
6 c. finely shredded cabbage

Blend together sour cream, sugar, salt, pepper, vinegar and mayonnaise, mixing well.  Stir into cabbage until well blended.  Chill until serving time.  Makes 6 servings.

Tomorrow:  Ingredient Spotlight-Blueberries