Two Cabbage Coleslaw with Apricots

Near my grandmother’s house grew very large and old apricot tree. With each passing year it became higher and higher and we found it increasingly difficult to collect fruits. We climbed to the roof and tall ladder, but still most of the apricots were very high.  Fruit were eaten by birds. Here in New Jersey, the fruit trees are very low, and it’s very convenient, but not so interesting.

Creamy and colorful salad with red and white cabbage, apricots and carrots with my favorite coleslaw dressing . Recipe inspired by Group Recipes.

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1/4 cup sour cream
1 tsp. grain Dijon mustard
salt and pepper
2 cups white cabbage, finely sliced
1/2 cup red cabbage, finely sliced
1/2medium carrot, shredded
2 fresh apricots, seeded, coarsely chopped
1/4 cup chopped green onions

Combine sour cream and mustard in small bowl. Set aside.

Mix all salad ingredients in large bowl. Add dressing to salad; toss to coat. Add salt and pepper to taste.

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