Waldorf Coleslaw with Sour Cream
This is a simple way to make coleslaw, and I like the taste better. I'm not a big fan of mayo or Miracle Whip.
This is a simple way to make coleslaw, and I like the taste better. I'm not a big fan of mayo or Miracle Whip.
- Carbohydrate 23.5846170594621 g
- Cholesterol 7.938 mg
- Fat 9.24149500331577 g
- Fiber 2.09025888451459 g
- Protein 2.45339441218718 g
- Saturated Fat 2.46813500028472 g
- Serving Size 1 1 Serving (90g)
- Sodium 21.104 mg
- Sugar 21.4943581749475 g
- Trans Fat 0.401434500155491 g
- Calories 180 calories
Step-by-step
- Mix coleslaw, apples, Craisins, pecans in a large bowl
- Combine sour cream, oil, and sugar.
- Add to coleslaw mix and toss
- Cover and chill for at least 2 hrs.
The Two Hour Chill Requirement
Cover the bowl and refrigerate the mixture for at least two hours before serving. This rest period allows the shredded cabbage to soften slightly while retaining structural rigidity. Skipping this step leaves the shredded raw vegetables too rigid and disjointed. Toss the chopped Granny Smith apples with lemon juice immediately after slicing to prevent enzymatic browning. Acid stops the oxidation process that turns fruit flesh gray. Use a mandoline equipped with a safety guard to slice the apples uniformly. Uniform pieces distribute evenly throughout the dense cabbage mass.
Acid and Fat Balance
Light sour cream replaces traditional mayonnaise bases here, introducing lactic acid that brightens the profile. Add the three teaspoons of sugar gradually, tasting the dressing between additions until the sharp tang neutralizes. Canola oil acts as an emulsifier to bind the dairy solids to the dry ingredients. Toast the chopped pecans in a dry skillet over medium heat for four minutes until fragrant. Dried craisins provide concentrated fruit sugars that contrast against the tart apple varieties. Dried fruit plumps marginally during the two-hour refrigeration window as it absorbs surface moisture from the sour cream dressing.
