 |
Apple Cabbage Coleslaw
|
 |
3 cartons (16 ounces each) sour cream
1 cup sugar
2 tablespoons salt
1 tablespoon pepper
5 teaspoons ground mustard
4 to 5 pounds unpeeled tart apples, julienned
1/2 cup lemon juice
3 large heads cabbage (3 to 4 pounds each), shredded
In a large bowl, combine the first five ingredients; mix well. Cover
and chill for at least 1 hour. Toss apples with lemon juice.
Combine apples and cabbage; mix well. Just before serving, add
dressing and toss to coat.
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |