Coleslaw with cranberries

This is my go-to BBQ side dish. It is ready in no time, feeds plenty of people, and is purely delicious!


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 bunchesparsley
200 gcranberries
0.5 headscabbage
1lemon (juice)
3 tbspwhite wine vinegar
500 gsour cream
200 mlbuttermilk


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

Coleslaw with cranberries

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

Coleslaw with cranberries

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

Coleslaw with cranberries

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