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My daughter Gitel knows I’m always on the lookout for a new salad, so when she made this one, she brought me some to taste. I was hooked! The assortment of ingredients combined with a sweet/tart dressing make this colorful salad very appealing. The toasted sunflower seeds add just the right touch of crunch.
1 package (14 ounces / 400 grams) shredded white cabbage or coleslaw mix
2 carrots, shredded
2 apples of your choice (use a variety), peeled and grated or scrubbed and cubed
a handful of Gefen Sweetened Dried Cranberries
a handful of chives, finely chopped, optional
a handful of toasted sunflower seeds, for garnish
3/4 cup (200 milliliter) sour cream
1/3 cup sugar
1/3 cup distilled vinegar
1/2 teaspoon mustard
salt, to taste
Blend dressing ingredients together with a whisk or stick blender until thoroughly combined.
Combine all salad ingredients in a large bowl and mix together.
Pour dressing over the salad and toss together. Adjust seasoning if necessary. Let marinate in fridge for one to two hours before serving. Garnish with sunflower seeds.
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