| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indo |
Cabbage, Salads, Vegetables |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water; cold |
| 1/2 |
c |
White vinegar |
| 1 |
sl |
Ginger root; crushed |
| 3 1/2 |
tb |
Sugar |
| 3 |
ts |
Salt |
| 1 |
|
Yellow onion; thinly sliced |
| 5 |
c |
Cabbage; thinly sliced |
| 1 |
c |
Carrot; finely shredded |
| 2 |
c |
Cucumber; thinly sliced |
INSTRUCTIONS
In salad bowl combine first five ingredients. Add vegetables. Toss
thoroughly and refrigerate at least one hour.
NOTES : This is very easy and has an interesting flavor. I last made it in
February 1998. I used red and green cabbage and brought it to an
engagement party in an antique covered serving dish.
Recipe by: Craig Claiborne - The New New York Times Cookbook
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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