Apple Raisin Cole Slaw With Sour Cream Dressing Recipes

APPLE COLESLAW WITH SOUR CREAM DRESSING

Steps:

• mix dressing.
• put salad in bowl.
• toss
• add dressing.
• mix.
• sprinkle on paprika.

APPLE-RAISIN COLE SLAW

Steps:

• In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

THE BEST CREAMY COLESLAW

Steps:

• Toss together the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper. Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.

RAISIN COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt. In a serving bowl, toss the cabbage, carrots and raisins. Add mayonnaise mixture; toss to coat. Cover and refrigerate until serving.

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

CREAMY APPLE SLAW

Steps:

• Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

CLASSIC COLESLAW WITH CREAMY DRESSING

Steps:

• Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
• Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

NEW-FASHIONED APPLE AND RAISIN SLAW (FROM COOKING LIGHT)

Steps:

• Combine first 6 ingredients in large bowl, stirring with a whisk.
• Add chopped apples, raisins, and coleslaw mix; toss to combine.

APPLE-RAISIN COLE SLAW WITH SOUR CREAM DRESSING

Steps:

• Combine the mayonnaise, sour cream, brown sugar, and vinegar. Whip with a fork and set aside while you prepare the salad.
• Shred or finely slice the cabbage.
• I used 1 sweet-tart Jonagold and 1 sour Granny Smith apple, but you can use any variety you like. Core and chop (I did not peel them).
• Peel and coarsely grate the carrots.
• I used half golden and half black raisins. I think dried cranberries would be even better. You can use more than 1 cup if you like.
• Toss cabbage and fruits in a large bowl. Dress and toss again to coat everything in mayonnaise-sour cream mixture. Allow to marinate in the refrigerator for a few hours.
• Garnish with nuts just before serving. (The nuts will get soggy if you add them at the same time as everything else.)