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Mississippi Mardi Slaw

Yield 8-10 servings
2 ratings

The secret to our slaw is that it uses sour cream and mayonnaise. It makes a great topping for pulled pork sandwiches.


1/2 medium head purple cabbage

1/2 medium head green cabbage

2 carrots, peeled and shredded

1/2 small white onion, shredded

2 teaspoons salt

1/2 cup mayonnaise

¼ cup sour cream

1 tablespoon white vinegar

2 teaspoons sugar

¼ teaspoon pepper


Cut the cabbage into quarters, then trim away and discard the solid core. Separate the cabbage into small stacks of leaves that flatten when pressed. Cut each stack of cabbage leaves into .-inch strips.

Toss cabbage, carrots, onion and salt in colander set over a bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, then drain and dry well with kitchen towel.

Whisk mayonnaise, sour cream, vinegar, sugar and pepper in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve with pulled pork.


Ingredients used in this recipe