Coleslaw with cranberries

Based on 12 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-10+
20 g parsley
200 g cranberries
onion
carrots
½ cabbage
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
Protein
3 g
Fat
9 g
Carb
23 g
  • Step 1/3

    Finely chop parsley. Roughly chop cranberries. Cut onion, carrots, and cabbage into thin strips.
    • 20 g parsley
    • 200 g cranberries
    • onion
    • 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.
    • 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

    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!
    • 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!