J.Meyer’S Auth Hungarian Sour Cream Cole Slaw
Description
This authentic Hungarian sour cream coleslaw offers a delightful balance of creamy richness and tangy brightness. Unlike typical American slaws, this version relies on a dressing of sour cream, sugar, and vinegar, seasoned with warm paprika and black pepper. The crisp texture of finely shredded cabbage is complemented by the mild sweetness of chopped green peppers and the sharp bite of onion. It is a refreshing side dish that pairs beautifully with hearty meats or sandwiches, bringing a burst of fresh flavor to any lunch or picnic table. The flavors meld beautifully, making it even better if allowed to chill for a few hours before serving.Ingredients
Directions
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Wash the head of cabbage thoroughly, then remove any outer wilted leaves. Core the cabbage and shred it finely using a knife or food processor until you have approximately 6 cups of shredded cabbage.
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Peel and finely dice the small onion. Chop the green pepper into small, uniform pieces, removing seeds and membranes.
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In a large mixing bowl, combine the shredded cabbage, diced onion, and chopped green pepper.
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In a separate medium bowl, whisk together the sour cream, white vinegar, sugar, salt, black pepper, and paprika until the mixture is smooth and the sugar has dissolved.
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Pour the dressing over the cabbage mixture and toss gently but thoroughly until all vegetables are evenly coated.
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Taste and adjust seasoning with additional salt, pepper, or vinegar if desired.
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Transfer the coleslaw to a serving bowl or cover tightly and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 12.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.3mg1%
- Total Carbohydrate 3.0g1%
- Dietary Fiber 1.0g4%
- Sugars 1.5g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, allow the slaw to chill in the refrigerator for 1-2 hours before serving. This allows the cabbage to soften slightly and absorb the flavors of the dressing.
You can substitute red cabbage for a more vibrant color, though it may require a slightly longer chilling time to soften.
If using a very large head of cabbage, you may need to increase the dressing ingredients by 50% to ensure all vegetables are coated.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The slaw may release some liquid over time; drain if necessary before serving.
For a vegan version, substitute the sour cream with a thick, unsweetened plant-based yogurt or vegan sour cream alternative.
