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Cole Slaw, Russian (D, KLP)
Source: Alexandra Kropotkin, "The Best of Russian Cooking," Hippocrene Books, NY
Serves: 6

5 cups cabbage, finely shredded
2 medium sized apples
1 small carrot
1 tsp. onion, minced
1 tsp. dill or parsley, minced
2 tbsp. mayonnaise
1 tsp. sugar
1/2 cup sour cream

Sprinkle the shredded cabbage with salt and let stand 15 minutes, then scald for 3 minutes. Drain well and dry in a towel.

Chop the apples very fine or grate them on a coarse grater. Grate the carrot.

Mix all the ingredients together and let stand 30 minutes on ice before serving.

Posted by Gabriella Kapsaski

Nutritional Info Per Serving: N/A