| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Coleslaw |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Cabbage, pref. red and white |
| 1 |
lg |
Carrot, grated |
| 1 |
sm |
Onion, minced |
| 3/4 |
c |
Mayonnaise |
| 1/4 |
c |
Sour cream |
| 1 |
tb |
Vinegar |
| 2 |
ts |
Dijon mustard |
|
pn |
Sugar |
|
|
Salt |
|
|
Pepper |
| 2 |
tb |
Caraway seeds |
INSTRUCTIONS
Shred the cabbage using a sharp knife or the slicing blade of a food
processor or grater. Put into a bowl with the carrot and onion.
In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar,
mustard, sugar, salt and pepper to taste. Add to the vegetables and
mix well. Let sit in the refrigerator at least an hour; just before
serving, add caraway seeds.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”