Recipe information
Yield
Serves 6
Ingredients
1 cup sour cream
6 tablespoons mayonnaise
1/4 cup finely chopped fresh chives
3 1/2 tablespoons white wine vinegar
3 tablespoons minced shallots
3 tablespoons sugar
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 2-pound head green cabbage, thinly sliced (about 14 cups)
Preparation
Blend first 9 ingredients in blender. Place cabbage in large bowl. Pour dressing over cabbage and toss to combine. Cover and refrigerate at least 3 hours and up to 8 hours, tossing occasionally.
