1 pound green cabbage (about half a medium cabbage), cored
1 large carrot, peeled
1/2 bell pepper, cored
1/2 small onion
1-2 Tbsp salt.
Dressing
½ cup sour cream
½ cup mayonnaise
3 tablespoons sweet pickle relish
1 tablespoon sugar (reduce by half if using Miracle Whip instead of mayo)
1 tablespoon white or cider vinegar
½ – 1 tablespoon horseradish
1/4 teaspoon mustard powder
1/4 teaspoon pepper
1/2 teaspoon celery seed (not celery salt)
1/4 teaspoon salt
Instructions
Shred the slaw ingredients with a food processor. Sprinkle with 1-2 Tbsp of salt and place in a colander to drain for at least an hour. This will remove the excess moisture and will keep your coleslaw creamy.
In a large bowl, whisk together the dressing ingredients.
Add the drained slaw ingredients to the dressing and stir through.
Let this sit in the fridge for at least an hour (and preferably overnight) before serving.
