Fall Slaw

Name: Fall Slaw
Ingredients: 1/2 cup sour cream; 1/2 cup mayonnaise; zest of one whole lemon + juice of half the lemon; 1 1/2 tablespoons apple cider vinegar; 1 teaspoon sugar; 1 teaspoon whole grain mustard; 1/4 cup fresh dill, chopped; 1/2 cup extra sharp cheddar, grated (I love NY state cheddar, yellow or white, the sharper the better); 2 sweet tart apples (I like Golden Delicious best - use any apple you love to snack on); 1/2 teaspoon salt; 1/2 teaspoon white pepper (black is OK too, I just love keeping the color clean); 1/2 green cabbage (yield about 3.5-4 cups shredded)

12 ingredients

4 steps

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
zest of one whole lemon + juice of half the lemon
1 1/2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon whole grain mustard
1/4 cup fresh dill, chopped
1/2 cup extra sharp cheddar, grated (I love NY state cheddar, yellow or white, the sharper the better)
2 sweet tart apples (I like Golden Delicious best - use any apple you love to snack on)
1/2 teaspoon salt
1/2 teaspoon white pepper (black is OK too, I just love keeping the color clean)
1/2 green cabbage (yield about 3.5-4 cups shredded)

Directions

1

Combine the sour cream through the sharp cheddar in a large bowl, stirring well with a spatula to get a homogeneous mixture. Add salt and white pepper.
2

Quarter, core, and slice your apples and add immediately to the bowl of dressing, folding to coat the slices (the lemon juice and vinegar will keep the sliced apple from oxidizing).
3

Quarter, core and thinly slice cabbage and add to the dressing and apples, tossing to coat (with the thickness of the dressing, I find a clean pair of hands is often the best tool here).
4

Let sit at room temperature for 1 hour or refrigerate for 2-4 hours for the flavors to combine (bringing to room temperature before serving), and enjoy!