Klingon Cabbage Salad
Yield
4 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cabbage
shredded |
|
| 1 | cup |
carrots
shredded |
|
| ¼ | cup |
scallions, spring or green onions
thinly sliced |
|
| 6 | tablespoons |
sour cream
|
|
| ¼ | cup |
white wine vinegar
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
prepared mustard
|
|
| ½ | teaspoon |
dill weed
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cabbage
shredded |
|
| 237 | ml |
carrots
shredded |
|
| 59 | ml |
scallions, spring or green onions
thinly sliced |
|
| 9E+1 | ml |
sour cream
|
|
| 59 | ml |
white wine vinegar
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
prepared mustard
|
|
| 2.5 | ml |
dill weed
dried |
|
Directions
Combine cabbage, carrots, and green onions in a bowl.
Set aside.
In a small bowl mix the sour cream, vinegar, sugar, salt and mustard.
Stir until well mixed.
Sprinkle the dried dill over the vegetables, pour on the dressing and mix well.
Chill before serving.
