Description

ATK

Ingredients

1 head green or red cabbage (2 pounds), quartered and cored
1 carrot, peeled
1⁄2 small onion, halved through root end
Salt and pepper
1⁄2 cup mayonnaise
1⁄4 cup sour cream
1 tablespoon distilled white vinegar
2 teaspoons sugar

Directions

- Slice cabbage, carrots, onions transfer to large colander set over bowl.

- Toss cabbage with carrot, onion, and 2 teaspoons salt in colander and let sit until wilted, at least 1 hour or up to 4 hours. Rinse cabbage mixture under cold water. Press, but do not squeeze, to drain and blot dry with paper towels. (Salted, rinsed, and dried cabbage mixture can be refrigerated in zipper-lock bag for up to 24 hours.)

- Whisk mayonnaise, sourcream, vinegar, sugar, and 1⁄4 teaspoon pepper together in large bowl. Add cabbage mixture and toss to coat. Refrigerate coleslaw until chilled, about 30 minutes. Season with salt and pepper to taste. Serve.