Pauline's Slaw

Pauline’s slaw is the home-cook’s answer to two cravings at once, the crunch of a classic coleslaw and the sweet-tart fruit of a Waldorf salad. The build is dead simple. Four cups of shredded cabbage form the base. A cup of chopped apple goes in for crisp sweetness. A handful of golden raisins brings chewy little bursts of caramel-toned sweetness. A squeeze of fresh lemon juice keeps the apple from browning and brightens the whole bowl.

The dressing is the easiest part of all: just mayo with a generous spoonful of sour cream stirred in. The sour cream adds a tang that keeps the mayo from feeling heavy. Toss everything together, chill at least an hour to let the cabbage soften slightly and the dressing soak in, and you’ve got an old-school church-supper side that disappears fast.

Variations

• Add chopped toasted walnuts or pecans for crunch and the full Waldorf-meets-slaw effect.
• Stir in a tablespoon of poppy seeds for color and a slightly nutty note.
• Use Greek yogurt in place of the sour cream for a tangier, lighter dressing.