What could be better than the tried-and-true combination of fried chicken and coleslaw on a summer day? For the best results, try preparing the slaw the night before the big cookout -- that way, the cabbage and carrots have time to soak up the tangy dressing. Dovetailing Tip: Save the leftover coleslaw to use day 5 in Fried Chicken sandwiches.

Prep time:
Cook time:

Serving size: 4
Calories per serving: 305

4 cups thinly sliced cabbage
1 cup grated carrot
1/2 cup mayonnaise
1/2 cup sour cream
2 teaspoons celery seed
2 teaspoons cider vinegar pinch sugar
kosher salt and freshly ground black pepper

Combine the cabbage and carrots in a large bowl. Set aside. Combine the mayonnaise and sour cream in a small bowl and mix well. Stir in the celery seed, vinegar, sugar and some salt and pepper. Pour the dressing over the cabbage and carrots and toss to coat. Chill and serve.

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