With the exception of the sweetness, this is very close to the coleslaw I make to duplicate the way my mom made coleslaw when I was a kid. Her method was to put your sugar in a measuring cup, then pour apple cider vinegar over the sugar until it is saturated. This, in my opinion, creates the best balance of sweet & sour. One additional thing I do to get better crunch is to soak your grated cabbage in ice water for about 30-60 minutes, then drain well before mixing in your dressing. I also add grated carrot (as the picture shows) for color. The creaminess increases as the mixture sits. A tad of sour cream can be added to adjust the sweetness if needed.
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With the exception of the sweetness, this is very close to the coleslaw I make to duplicate...