Coleslaw with cranberries
Difficulty: Easy
Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 187 / Protein 3g / Carbohydr. 23g / Fat 9g
Ingredients (10 servings)
| 1 bunches | parsley |
| 200 g | cranberries |
| 1 | onion |
| 3 | carrots |
| 0.5 heads | cabbage |
| 1 | lemon (juice) |
| 3 tbsp | white wine vinegar |
| 500 g | sour cream |
| 200 ml | buttermilk |
| salt | |
| pepper | |
| sugar |
Utensils
plastic wrap, large bowl, whisk, cutting board, knife
Wine Tip
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.
Step 1
Finely chop parsley. Roughly chop cranberries. Cut onion, carrots, and cabbage into thin strips.
cutting board, knife
1 bunches parsley / 200 g cranberries / 1 onion / 3 carrots / 0.5 heads cabbage
Step 2
In a large bowl, thoroughly mix together parsley, lemon juice, vinegar, sour cream, and buttermilk. Season to taste with salt, pepper, and sugar.
large bowl, whisk
1 lemon / 3 tbsp white wine vinegar / 500 g sour cream / 200 ml buttermilk / salt / pepper / sugar
Step 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
