Preparation
- Whisk the mayonnaise, soured cream, cider vinegar, lemon juice, honey, mustard, salt, pepper and celery seeds until smooth in a large bowl.
- Shred or slice the white and red cabbage as finely as possible and finely grate the carrot.
- Add the vegetables to the dressing and toss thoroughly until everything is coated.
- Cover and chill for at least 2 hours so that the cabbage absorbs the flavour and softens; the slaw keeps in the fridge for up to 3 days. Taste again before serving.
Drink with it
Pale lager · excellent match
Pale lager or Pils, ice cold
Carbonation and fine bitterness cut through the creamy mayonnaise dressing and refresh between bites.
Pils or Helles: What's the Difference?White wine · excellent match
Riesling Kabinett, dry or feinherb
The acidity stands up to the vinegar and mayonnaise, the fruit suits the cabbage and carrot, and a hint of residual sugar picks up the honey.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Brut sparkling wine (Sekt) or Crémant
Fine bubbles and acidity lift the dressing and relieve the palate of the mayonnaise.
Sparkling wine, Champagne, and Prosecco: what's the difference?London dry gin · good match
Gin and tonic with London Dry gin and plenty of ice
Citrus and herbal notes of the gin mirror the vinegar and lemon, and the tonic lightens the creamy salad.
London Dry Gin: does it have to come from London?