NYC creamy coleslaw

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The ingredients (half quantities)

NYC Creamy coleslaw - about this recipe

A rich creamy coleslaw based on the Manhattan Chili Co's own recipe: Southwest-American Cookbook [ISBN 978-0517563175].

I've made this using half quantities, with great success.

Ingredients

• 1 cup mayonnaise
• 1 cup soured cream
• ½ cup mild whole grain French mustard
• ¼ cup fresh lime juice
• Grated zest of 1 lime
• 3 tablespoons granulated sugar
• 1 white cabbage ( about 900g - 2 lb)
• 3 big carrots
• 2 cooking apples

Method

1. Whisk the mayo, sour cream, lemon juice and sugar
2. Clean, trim and core the cabbage
3. Using a food processor with a slicing blade; chop the cabbage
4. Wash, peel and trim the carrots and quarter lengthwise then chop with the processor
5. Wash, peel, core and grate the apples.
6. Mix everything together in a non-metallic bowl and refrigerate overnight to allow the flavours to mingle

Serving suggestions

Serve with freshly grated black pepper

Variations

I added a thinly sliced red onion and used two lemons instead of the lime.

Chef's note

If you make the recipe using the quantities above, you will need a bucket to mix them in and a big fridge to store it in afterwards - great for barbecue quantities though.