Photo: Lisa Hubbard; Styling: Sara Quessenberry
Yield
Makes 4 servings

How to Make It

In a large bowl, whisk the sour cream, vinegar, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add the cabbage, scallions, carrots, and raisins. Toss well and serve.

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