Coleslaw with cranberries

Step 1/ 3

• 4 g parsley
• 40 g cranberries
• ¼ onion
• ⅝ carrots
• ⅛ cabbage

• cutting board
• knife

Finely chop parsley. Roughly chop cranberries. Cut onion, carrots, and cabbage into thin strips.

Step 2/ 3

• ¼ lemon
• ⅝ tbsp white wine vinegar
• 100 g sour cream
• 40 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!

Enjoy your meal!