Sour Cream Waldorf Coleslaw

Apples, dried cranberries and pecans in coleslaw?  That’s right!  This sweet and crunchy coleslaw might just be what you’re looking for with the warm days of summer fast approaching (although it seems like it’s already here for those of us in the south).  It doesn’t take long to put together and can be made a few hours ahead or the day before you plan to serve it. 

Since I’ve been making this coleslaw for a number of years now and it’s handwritten on an index card, I can’t really tell you where the original recipe came from.  I thought it was adapted from a recipe in one of two junior league cookbooks, but I soon discovered my memory had failed me (again) when I looked through the indexes of these books.  With my vast collection of cookbooks, there’s no telling where it could be.  Oh well, at least I have my version written down.  I do know that I made some changes to the original recipe and one was to use packaged angel hair coleslaw instead of shredding the cabbage myself.  For me, this is a great shortcut…and besides, I don’t think I could make a head of cabbage look this pretty!  Of course, another change was to leave out the mayonnaise and add oil with the sour cream (remember, I’m not a mayo fan).

Once you serve this coleslaw, you’ll start getting requests to make it again and again (and to share the recipe).  It’s an all-time favorite with my family and is tops on my mom’s list of salads I make (she’s always glad when we can leave some with her for later). 

Make sure you check out the tip at the bottom of the recipe about coating apples so they don’t turn color.  I’ve been using this trick for years!