In a large bowl, mix together the cabbages, carrots, fennel, endive, cranberries and pine nuts. In a small bowl, combine the yogurt, sour cream, maple syrup, lemon juice, garlic, salt, and pepper. Pour the dressing over the vegetables and toss well until coated.
Cover and refrigerate for 1 hour. Garnish with chopped chives before serving.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.