From the Cincinnati Post:

Apple Sour Cream Slaw

1 cup sour cream
2 tablespoons orange juice
2 tablespoons cider vinegar
2 scant tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 teaspoon dry mustard
1 cup sliced celery
2 to 3 cups coarsely shredded green cabbage
1 cup shredded carrots
2 large red apples, diced, unpeeled
Small handful of raisins
1/3 cup chopped, salted peanuts

Yield: 8 servings

In a large mixing bowl — no more than an hour or so before serving — stir together the sour cream, orange juice, vinegar, sugar, salt, pepper and dry mustard. Stir very well. Add the celery, cabbage, carrots, apples, raisins and peanuts. Toss to coat and serve within an hour or so. No need to refrigerate or the cabbage will release some of its water content, thus thinning the dressing.

(Recipe adapted from “Apple Kitchen Cookbook” by Demetria Taylor for the International Apple Institute, 1971.)

This entry was posted on Wednesday, October 4th, 2006 at 7:33 am and is filed under Salads, Fruits, Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.