Course : Coleslaws
Serves: 4
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575 grams crisp white cabbage
2 large carrots -- grated
2 medium red dessert apples
1/2 tablespoons lemon juice
6 medium spring onions -- chopped
8 ounces sour cream
50 grams walnuts -- chopped
50 grams sultanas
4 tablespoons mayonnaise
1/2 teaspoon salt and pepper

Preparation / Directions:

1. Trim cabbage, discarding outer leaves and finely shred. 2. Put cabbage in a large bowl with carrot. 3. Core and chop apples, but do not peel. Mix with the lemon juice. 4. Add apples, onions, nuts and sultanas to cabbage and stir well. 5. Combine sour cream with mayonnaise and season well to taste. Add to cabbage and toss till well coated. Keep covered in a cool place. .

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