Cabbage salad with apple and raisins
Votes: 4
Time: 1 hour 5 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Sunny Anderson says her coleslaw is "crisp yet tender with a bright, zesty flavor," thanks to a flavorful blend of shredded cabbage, fresh apples, and a sprinkle of celery seed.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup light raisins
- 1/2 teaspoon celery seeds
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 head of finely shredded Savoy cabbage
- 1 cup coarsely grated carrots (4 small or 2 medium)
- 2 peeled and chopped Granny Smith apples
- Coarse salt and freshly ground black pepper
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Recipes with similar ingredients: raisin, celery seeds, mayonnaise, sour cream, apple cider vinegar, Savoy cabbage, carrot, apples
Cooking the dish according to the recipe:
- In a large bowl, combine the raisins, celery seeds, mayonnaise, sour cream, and apple cider vinegar. Add the cabbage, carrots, and apples and mix well. Taste and add a pinch of salt and pepper to taste. Cover and refrigerate the salad for at least an hour before serving.
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