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Creamy Fall Slaw Recipe

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This recipe for Creamy Fall Slaw, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, July 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 cups shredded cabbage (half a large head or all of a small one)
1/2 cup finely chopped onion (1 medium onion)
1/2 cup finely chopped bell pepper, any color (1/2 large pepper)
1 large red apple, diced
1/4 cup raisins or craisins
3 tablespoons lemon juice (juice of 1 lemon)
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon honey
1 teaspoon prepared mustard
1 teaspoon salt
1 teaspoon celery seed
1/2 - 1 teaspoon Penzey's freshly ground pepper, to taste.

Directions:
Directions:
In a large bowl, combine the cabbage, onion and bell pepper. Mix well, in a small bowl, toss the apple and raisins with the lemon juice. Stir into the cabbage mix. Combine the mayonnaise, sour cream, honey, mustard, salt, celery seed and pepper in a bowl and whisk well. Pour the dressing over the slaw, mix well and chill until ready to serve.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
I got this recipe from Penzey's Harvest 2009.
Nutritional Info: Serving size 1/2 cup - calories 90, fat 40, total fat 4.5g, cholesterol 5 mg, sodium 320 mg, carbohydrate 13g, dietary fiber 2g.

 

 

 

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