Beatriz Da Costa
shredded green cabbage
shredded red cabbage
1 large unpeeled Fuji apple, cored, quartered, and thinly sliced
finely chopped fresh flat-leaf parsley (optional)
- In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices.
- Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. To serve, spoon into salad bowls and sprinkle with the parsley (if desired).