My friend Regina, from Germany, requested this recipe. She ate it at our house once, when Elanore requested spaghetti, coleslaw, and yams for the dinner at her birthday gathering. (Yes, I let them choose whatever they want, and yes, she chose that delightful combo. I believe she was turning four or five at the time.)
Combine following vegetables:
1 medium head cabbage, shredded (reserve a few outer leaves for presentation, if desired)
1 green pepper, thinly sliced
2/3 C. celery, diced
2/3 C. carrots, finely shredded
1/2 C. radishes, diced
2 Tbsp. minced onion
Combine following ingredients for dressing:
1 C. mayonnaise
2 Tbsp. milk
2 Tbsp. vinegar or lemon juice
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
Mix well. Pour over vegetables and toss gently. Cover and chill.
When ready to serve, you may arrange coleslaw on reserved cabbage leaves, if desired.
Original recipe is from Anne Weaver, published in the More With Less cookbook, copyright 1976, 39th edition from May 1991.
Combine following vegetables:
1 medium head cabbage, shredded (reserve a few outer leaves for presentation, if desired)
1 green pepper, thinly sliced
2/3 C. celery, diced
2/3 C. carrots, finely shredded
1/2 C. radishes, diced
2 Tbsp. minced onion
Combine following ingredients for dressing:
1 C. mayonnaise
2 Tbsp. milk
2 Tbsp. vinegar or lemon juice
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
Mix well. Pour over vegetables and toss gently. Cover and chill.
When ready to serve, you may arrange coleslaw on reserved cabbage leaves, if desired.
Original recipe is from Anne Weaver, published in the More With Less cookbook, copyright 1976, 39th edition from May 1991.
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