Coleslaw with cranberries
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
120
min.
Resting
Ingredients
| 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 |
Metric
Imperial
Utensils
- cutting board
- knife
- large bowl
- whisk
- plastic wrap
Nutrition per serving
Cal
187
187
Protein
3 g
3 g
Fat
9 g
9 g
Carb
23 g
23 g
Step 1/3
- 20 g parsley
- 200 g cranberries
- 1 onion
- 3 carrots
- ½ cabbage
- cutting board
- knife
Finely chop parsley. Roughly chop cranberries. Cut onion, carrots, and cabbage into thin strips.
Step 2/3
- 1 lemon
- 3 tbsp white wine vinegar
- 500 g sour cream
- 200 ml buttermilk
- salt
- pepper
- sugar
- large bowl
- whisk
In a large bowl, thoroughly mix together parsley, lemon juice, vinegar, sour cream, and buttermilk. Season to taste with salt, pepper, and sugar.
Step 3/3
- plastic wrap
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!
in Berlin