by MadisonMayberry
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MadisonMayberry's Notes:
Expand2 cups shredded carrots Ask a question about this ingredient
3 1/2 cups shredded red cabbage Ask a question about this ingredient
1/4 cup sour cream Ask a question about this ingredient
1/4 cup Dijon mustard Ask a question about this ingredient
3 tablespoons extra virgin olive oil Ask a question about this ingredient
2 tablespoons balsamic vinegar Ask a question about this ingredient
2 tablespoons cider vinegar Ask a question about this ingredient
1 tablespoon dried dill Ask a question about this ingredient
1/2 teaspoon ground cumin Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
2 tablespoons brown sugar Ask a question about this ingredient
Chopped fresh cilantro (optional) Ask a question about this ingredient
Chopped fresh parsley (optional) Ask a question about this ingredient
*Place carrots and cabbage in a large bowl.
Ask a question about this step*In a small bowl or glass, combine all the remaining ingredients (except the cilantro and parsley) and whisk until well combined. Pour the dressing over the carrot/cabbage mixture and toss to coat evenly. Top with freshly chopped cilantro or parsley, if desired. Refrigerate until ready to serve. Serve within 1-2 hours of tossing with dressing.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
