Creole Coleslaw      

 

This is a salad for which the dressing is made the day before. Well worth the work.

 

½ c apple cider vinegar                                                   

⅓ c packed dark brown sugar

1 ts dry mustard                                                               

2 ts celery seed

½ ts cayenne pepper                                                        

½ ts dried dill weed

1 c sour cream                                                                 

½ c mayonnaise

1 ts prepared horseradish                                                           

salt to taste

1 small head red cabbage, shredded                              

2 yellow bell pepper, cut into ¼ inch strips

2 green zucchini, cut into ¼ inch strips

 

Whisk together all the ingredients except for the cabbage, bell pepper and zucchini.

Cover and refrigerate for 2 hours or overnight.

When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl.

Pour the dressing over the vegetables and toss to coat.

Begin by tossing the vegetables with less dressing, add more until the slaw is just right to your eyes and your tastes.