Sour Cream Slaw


Slideshow: Delicious, Quick Side Dishes


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  • Servings: 4

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  • 6 cups finely shredded green cabbage
  • 1 1/2 teaspoons salt
  • 1/2 cup sour cream
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped pickled jalapeno
  • 1 bunch of scallions, thinly sliced
  • 1/2 cup chopped cilantro

How to make this recipe

  1. In a large bowl, toss the cabbage with the salt. Let stand until cabbage begins to soften, about 15 minutes. Add the sour cream, lemon juice and pickled jalapeno and toss well. Add the scallions and cilantro and toss again. Season with salt. Serve immediately, or refrigerate for up to 2 hours.

Contributed By Published March 2013

470689 recipes/june-2008-sour-cream-slaw 2013-12-06T23:49:59+00:00 Rachel Soszynski spring|summer|mexican|side-dishes|4|basic-easy|fast|no-cook|vegetarian|weeknight-dinner march-2013,Rachel Soszynski,sour cream slaw,cabbage and sour cream,mexican slaw,cabbage side dish recipes,june-2008-sour-cream-slaw 470689

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