| 20 g | parsley |
| 200 g | cranberries |
| 1 | onion |
| 3 | carrots |
| ½ | cabbage |
| 1 | lemon (juice) |
| 3 tbsp | white wine vinegar |
| 500 g | sour cream |
| 200 ml | buttermilk |
| salt | |
| pepper | |
| sugar |
Finely chop parsley. Roughly chop cranberries. Cut onion, carrots, and cabbage into thin strips.
In a large bowl, thoroughly mix together parsley, lemon juice, vinegar, sour cream, and buttermilk. Season to taste with salt, pepper, and sugar.
Thoroughly mix together all chopped ingredients with the dressing. Cover your bowl with plastic wrap and place in the fridge for at least two hours to allow flavors to blend together. Enjoy!
Made with 
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