I followed the recipe except that I used about 2 teaspoons honey instead of the 2 T sugar. I probably used more salad ingredients than what was called for - I didn’t measure! And I hand-cut the cabbages.
WAY too much sugar! I ended up having to double everything else and add lemon juice to balance it out. Luckily I tasted the dressing mix before adding it to the slaw or I would have had a soupy mess. In the end I came up with a great recipe that works especially good with sweet or spicy BBQ. 6 Tbsp. mayonnaise ¼ tsp.sugar 2 Tbsp. white wine vinegar 2 Tbsp. Apple Cider Vinegar 1 heaping Tbsp. sour cream 1/2 teaspoon (rounded) dry mustard powder ¼ tsp. celery seed 1/2 Tbsp dry oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 3 1/2 -4 Cups thinly sliced green cabbage- (I used a pre-shredded bag of green cabbage from Trader Joe’s that said it was a 4 cup bag…but it looked like a bit less than that) 1/2 cup shredded carrot (about 2 medium) 1/4 cup very finely minced yellow or Vidalia onion Combine first 7 ingredients in a large bowl, stirring with a whisk until smooth. Taste and adjust before adding to cabbage mix. After mixed, cover and chill 1 hour.