The best recipes for coleslaw require that you salt the cabbage to draw out the water before you mix the slaw. This makes the it more cohesive and gives it a longer shelf life. This recipe doesn’t do that, I confess.
However, the combination of ingredients in this recipe is so yummy, it won’t matter that you didn’t salt it because there won’t be any slaw leftover to get all watery.
My original recipe called for only three cups of chopped cabbage. That’s not much. I’d recommend upping it to at least five–and maybe six–cups, especially if you want to increase the nutritional content (and decrease the fat) in each serving.
1/2 C. mayonnaise
1/4 C. sour cream (or yogurt, if you’re concerned about the fat content)
3 T. chopped parsley
2 T. chopped chives (or scallions, or onions, if you don’t have chives)
2 T. lemon juice
1/2 t. salt
5-6 C. finely shredded green cabbage
1 can chopped green chilies (4 oz)
3 pieces of crisp, crumbled bacon
In a large bowl, mix all the ingredients but cabbage and bacon. Add cabbage and mix to coat. Sprinkle with bacon just before serving.