Red cabbage coleslaw
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (1-pound) red | ||
| ; cabbage, quartered, | ||
| ; cored, and sliced | ||
| ; very thin (about 6 | ||
| ; cups) | ||
| 1 | small | Red onion; halved lengthwise |
| ; and sliced very | ||
| ; thin | ||
| ⅓ | cup | Sour cream |
| ⅓ | cup | Mayonnaise |
| 2 | tablespoons | Minced fresh dill |
| 1 | tablespoon | Fresh lemon juice |
Directions
In a large bowl combine cabbage and onion. In a small bowl stir together remaining ingredients and add to cabbage mixture, tossing well. Season coleslaw with salt and pepper and chill, covered, 1 hour.(Coleslaw may be made 1 day ahead.)
Serve coleslaw chilled or at room temperature.
Makes about 4½ cups.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 755 Calories (kcal); 79g Total Fat; (88% calories from fat); 5g Protein; 18g Carbohydrate; 60mg Cholesterol; 463mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 ½ Vegetable; 0 Fruit; 8 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.