Ingredients and Weight:
- 500 grams of shredded green cabbage
- 2 apples (any variety, such as Red Delicious), peeled and shredded
- 1 cup of sour cream
- 1/4 cup of white vinegar
- 1/4 cup of sugar
- 1 teaspoon of salt
- 1/2 teaspoon of pepper (optional)
- 1/4 cup of chopped fresh parsley (optional) for decoration
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: None (just mixing and seasoning)
Difficulty Level: Level 2 (Moderate difficulty)
Preparation Method Steps:
- Shred the green cabbage into fine pieces. Peel and shred the apples into similar-sized pieces.
- In a large bowl, combine the shredded cabbage and apples.
- In a separate bowl, mix the sour cream, vinegar, sugar, salt, and pepper together until well combined.
- Pour the sour cream mixture over the cabbage and apple mixture and toss gently to ensure all ingredients are coated evenly.
- Lastly, add the chopped fresh parsley for decoration and give a final stir.
- Serve immediately or chill for later consumption.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: 150, Fat: 10g, Carbohydrates: 20g, Protein: 3g, Fiber: 3g
Dish Characteristics:
- Creamy and refreshing taste due to the combination of sour cream and vinegar.
- The apples add a sweet and crisp contrast to the crunchy cabbage.
- A perfect blend of flavors that will please most American palates.
User Comments:
- "This slaw was so refreshing! The sour cream and vinegar created a creamy and tangy combination that I really enjoyed."
- "I added more apples to make it more sweet and it was a hit with my family."
- "I loved the combination of flavors. It was unique and I would make it again."
Special Precautions and Tips:
- Ensure the apples are shredded into similar-sized pieces to ensure even distribution throughout the slaw.
- Adjust the seasoning according to your preference, adding more sugar or vinegar if needed.
- The slaw can be served immediately or chilled for later consumption, but the flavors will blend better after refrigeration for a few hours.
