Sweet and Sour North Country Coleslaw
6 cups finely shredded cabbage
3-4 assorted apples with peels, cored and chopped or sliced in small slices (red, green and yellow skins for color)
1 cup dried cranberries
Zest of one medium orange, finely minced
1/2 cup sliced almonds, toasted
1 cup lite cream
1/2 cup lite mayonnaise
1/4 cup maple syrup (kosher is available or use kosher maple table syrup)
salt, touch of white pepper, to taste
Place the cabbage and other ingredients in a bowl and toss slightly.
Add the dressing ingredients to this and toss well to coat cabbage and apples and other ingredients.
Chill at least 3 hours. Keeps 3-4 days.
I love this calico hued, perky, sweet and sour coleslaw. It brightens a January day and is wonderful with toted-home BBQ chicken or poached salmon. You can use lite sour cream and mayonnaise.