Creamy Tricolor Coleslaw
- Preparing Time: 20 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 14
- 1 1/2 tablespoons cider vinegar
- 1 medium head green cabbage cored
- 1/2 small head red cabbage cored
- 2 large carrots trimmed and peeled
- 1 jar mayonnaise 16 oz
- 1/4 cup half-and- half
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon paprika smoked or sweet
- Carbohydrate 0.434756383930699 g
- Cholesterol 0 mg
- Fat 0.0194325 g
- Fiber 0.141449999213219 g
- Protein 0.048735 g
- Saturated Fat 0.0030735 g
- Serving Size 1 1 Serving (5g)
- Sodium 168.952388392869 mg
- Sugar 0.29330638471748 g
- Trans Fat 0.003891 g
- Calories 2 calories
1. Use a mandolin or a very sharp slicing knife and a cutting board to slice both cabbages as thinly as possible. Discard any large tough cabbage ribs. You'll have 12 to 14 cups. Use a vegetable peeler to thinly shave the carrots into pieces about 2 inches long. Put the mayonnaise, half-and-half, vinegar, 1 teaspoon salt and paprika into a large bowl; mix well. Add the cabbages and carrots. Toss to coat the cabbage well with dressing. Taste and season with more salt if desired. Refrigerate at least 1 hour or up to 2 days. Serve very cold. Note: To save time and knife work, you can use store-bought shredded cabbage; just be sure to buy a brand that is very finely shredded for tender slaw. You'll need 30-36 ounces of shredded cabbage for the serving size.
