From: Linda McCartney’s Home Cooking, p. 144
A classig Coleslaw recipe with carrot, mayo, and sour cream. We had this coleslaw today in a wrap with marinated TVP “pulled chicken” and Carrot and Turnip Puree– a great combination.
When reading the recipe, I had the feeling that there was far too much dressing. So I only made half of the suggested quantity, which was plenty. I also thought that the dressing was too rich. Therefore I only took 3 tsp instead of 6 tbsp mayonnaise (and found that the mayo was still quite dominant in the taste) and substituted the sour cream for 100g of plain (plant-based) yoghurt.
Vegan: I made a vegan version, using vegan mayo and plant-based yoghurt instead of sour cream.