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

Total Comments: 5
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Ingredients

  • 3 cups unpeeled red or green apples, cored and coarsely chopped
  • 4 ½ cups green cabbage, shredded
  • 1 cup sour cream
  • 1 tablespoon shallot, finely chopped
  • 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: Apple, Fall, From the Garden, Fruit, Gluten-Free, No Cook, Quick, Salads, Side Dishes, Southern Cooking, Vegetarian

TAGGED: , , ,

 

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Comments

  1. Jessy @ Farm Flavor says:
    January 24, 2012 at 8:24 am

    Linked up at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesdays: http://simplysugarandglutenfree.com/slightly-indulgent-tuesday-12412

    Reply
  2. France @ Beyond The Peel says:
    January 24, 2012 at 12:39 pm

    The addition of horseradish is so much fun. I bet this takes plain ol’ coleslaw to whole new heights. I love the dimension that horseradish offers but I never thought to add it coleslaw. Lovely.

    I host Whole Food Wednesdays at beyondthepeel.net. I hope you’ll swing by and join us. Have a great rest of your week.

    Reply