Crimson Tide Coleslaw

Crimson Tide Coleslaw
by Lenae Cleveland Denson
1 large head green cabbage
1 small head red cabbage
1 small sweet onion (white or red)
Just a touch of carrot, (not too much orange color)
1 jar Wickles sweet cubes or relish, drained (“They are sweet and spicy, and made by an
Alabamian,” Denson wrote.)
Sauce:
1-1/2 to 2 cups Hellmann’s mayonnaise
1-1/2 to 2 cups sour cream
2–5 tbsp. seasoned rice vinegar
Salt and pepper to taste
The slaw tastes best if you mix the sauce mixture separately and add to the slaw just before serving. It keeps it from getting to watery taste. “Great on barbeque sandwiches or a wonderful side,” she noted.