Ingredients
Method
- Prep. In a large bowl, whisk together all the ingredients from sour cream to salt to make the dressing.
- Remove the cores from the cabbage and pepper, and peel the carrot. Shred the vegetables with a food processor using the grating attachment, or use a box grater. When you're done, you want a fine hash, like a fine confetti. Dump the solid into the wet and mix thoroughly. Adjust the seasonings to your taste.
- Serve. Chill for at least an hour before serving.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
About the sour cream and mayo. If you wish, you can substitute one for the other, or vary the ratios to your heart's content.
Optional additions. Add 2 tart apples, like Granny Smith. This gives it a fun hidden flavor that people will sense, but not be sure what it is. In Florida a lot of places put about 1 cup (236.6 ml) of fresh (not canned) pineapple chopped to about pea size. It's wonderful. If you want, try substituting about three tablespoons of concentrated apple juice for the sugar. I also like to add a fennel bulb occasionally. A minced jalapeño gives a nice contrast, and horseradish, just a tablespoon in the background, is a surprisingly good addition.