Coleslaw with cranberries

Name: Coleslaw with cranberries
Prep time: 1200 s
Total time: 1200 s
Yield: 10 Servings
Cuisine: american
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

Based on 12 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

120

min.

Resting

Ingredients

Servings:-10+

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

How-To Videos

Utensils

plastic wrap
large bowl
whisk
cutting board
knife

Enjoy with

Sauvignon Blanc, 2013
A crisp, straightforward, and fruity wine, like a Long Island Sauvignon Blanc complements coleslaw, as its light body does not conflict with the mild creaminess of the dish.

Nutrition per serving

Cal
187

Protein
3g

Fat
9g

Carb
23g

Step 1/3

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

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

In a large bowl, thoroughly mix together parsley, lemon juice, vinegar, sour cream, and buttermilk. Season to taste with salt, pepper, and sugar.

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!