This recipe, inspired by The Kitchn won me over straight away. Creamy, tasty and best of all – it’s not runny. Not even after a day in the fridge. I went for the sour creme option, changed a few things (just because I can’t help myself) and I was not disappointed. I will also have to try the buttermilk dressing one day, it does sound delicious.
M is still not convinced – it wasn’t because of the flavour – he just doesn’t like raw cabbage. But hey, it means that there are leftovers for me to enjoy the next day.
200ml (2dl) sour creme
100ml (1dl) mayonaise
1tbsp cider vinegar
1tsp Natvia baking sweetener (optional),
pepper to taste
500ml (5dl) white cabbage, grated
300ml (3dl) carrots, grated
Mix together the ingredients for the dressing and put in the fridge to chill. Once you have peeled and grated carrots and grated the cabbage add the vegetables to the dressing and stir well to coat in the dressing. Leave in the fridge for 30 minutes to let the flavours develop before serving.