Sonny’s slaw is a time-honored tradition and balances our meats and sauces with a cool refreshing finish. This recipe adds some fun new flavors to incorporate a bit more sweetness and zip that pairs well with smoked meats.
What you’ll need:
Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 teaspoon mustard
- 1 teaspoon poppyseeds
- 1 teaspoon pepper
- ½ teaspoon salt
Salad
- 1 head cabbage, shredded
- ¼ cup Kosher Salt
- 1 Red Apple, unpeeled, cored and cut into matchsticks
- 1 Green Apple, unpeeled, cored and cut into matchsticks
- ½ cup shredded carrots
- 4 finely chopped green onions
- ½ cup sliced almonds
Directions:
- Whisk all the dressing ingredients. Cover and refrigerate at least 30 minutes or up to 3 days in advance.
- Toss the cabbage with ¼ cup kosher salt and set in a colander over a bowl for at least 30 minutes, tossing occasionally, to draw out some of the moisture from the cabbage. Rinse well and pat dry.
- Combine the drained cabbage, apples, carrots and almonds. Pour dressing over slaw. Toss until evenly coated.
