Shallots and horseradish add flavor to crisp apples and cabbage in this flavorful side dish.

Difficulty Rating: Easy

Nutritional Highlights: Leave the skin on – unpeeled apples have 45 percent more fiber and antioxidants.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners

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Ingredients

  • 3 cups unpeeled red or green apples, cored and coarsely chopped
  • 4 ½ cups shredded green cabbage
  • 1 cup sour cream
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons lemon juice
  • 2 tablespoons horseradish
  • 1 tablespoon sugar
  • Salt and pepper to taste
 
 

Tips & Notes

Apples absorb refrigerator odors easily, so store them in a plastic bag away from foods with strong odors. Use within three weeks.

 
 

Instructions

  1. In a large bowl, combine the sour cream, lemon juice, horseradish, shallot, sugar and seasonings. Taste and adjust seasoning.
  2. Lightly toss in the shredded ingredients and mix until well-blended.
  3. Refrigerate at least one hour before serving.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/cabbage-apple-slaw/

POSTED IN: Fall, From the Garden, Fruit, Gluten-Free, No Cook, Quick, Salads, Side Dishes, Southern Cooking, Vegetarian

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