| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup sour cream
- 1/4 cup granulated sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons ranch seasoning and salad dressing mix
- 1 (8-ounce) package shredded cabbage and carrots
- 3 green apples, cored and diced
- 3 green onions, thinly sliced
- 3 stalks celery, chopped
- Salt and pepper
Instructions
- Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend.
- Add cabbage mixture, apples, green onions and celery. Toss to coat. Season, to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 265 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 8 g |
| Sugar | 32 g |
| Protein | 3 g |
| Cholesterol | 22 mg |
| Sodium | 825 mg |
Reviews
The major key, I think, is using a larger serving of colesaw mix (the cabbage and carrot). I used a 14 oz bag instead of an 8 oz. I kept the measurements for everything else the same.
I *did* use only two green apples, instead of three. I tried one, had my family take a bite and figured out it wasn’t “applely” enough. So I cut up another. Three, I think, would have been way too much even with the added coleslaw mix.
I also substituted Splenda for the sugar (same measurement, though), and I used OIkos greek yogurt (fat free) instead of the sour cream. Plus, I added a bit of garlic powder to it.
Also, be careful with the ranch mix and the vinegar. Use level level LEVEL amounts of the ranch – do not using heaping tablespoons, and measure out the vinegar over the sink or another bowl so you don’t get extra into the sauce you’re making. If you use *just* the 2 tbs for the ranch and just 3 tbs for the vinegar with the 14 oz package, it turns out perfectly – every bit is coated, but there’s no heavy excess that the coleslaw is forced to sit in.