Irisa Raina 9
• If you can’t find Greek yogurt you can take plain yogurt and put it in a strainer with a coffee filter in it to get out all the liquid. This will take over night to do.
To drain yogurt place it in a paper coffee filter in a strainer over a bowl to catch the liquid.
If you don’t like goat cheese you can substitute cream cheese.
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- ½ head napa cabbage
- ½ head regular cabbage
- ½ head red cabbage
- 2 large carrots washed, peeled & grated
- 1 large or 2 medium granny smith apple
- 4 green onions sliced using the white & green parts
- 1 tablespoon minced onion” dry “
- 1 – 12 ounce can frozen apple juice – unsweetened
- 4oz sour cream
- 4oz heavy cream
- 6 oz goat cheese *
- 1 8oz greek yogurt * drained over night in the fridge
- 1 & ½ tablespoon powdered mustard
- 1 tablespoon sugar “ or to taste
- 1 teaspoon caraway seeds
- 2 tablespoons of reserved juice from marinade
1Remove core from the cabbage’s, and slice very thin. If you have a mandolin or food processor this will speed up the process.
2Wash and peel carrots and on a mandolin or box grater make small julienne pieces.
3Put cabbage, carrots, minced onion & green onion in apple juice in a zip lock bag at least for one hour or longer if you can, tossing often..
4Drain well, if at all possible use a clean towel to ring out any excess juice, reserving about 2 tablespoons of juice.
5Peel and slice into julienne slices, the apple and add to the cabbage mixture.
7With a hand mixer add all the ingredients and mix on low for about 2 minutes. Once it has all be incorporated pour about ½ on the cabbage and toss. Refrigerate over night.
8Reserve the other ½ of the dressing for the next day…..you’ll notice some liquid at the bottom of the bowl…drain that away and toss the slaw with the remaining dressing.
9Sprinkle paprika on top when ready to serve
This is better if done either the day before or a couple of hours before serving