| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Head cabbage; cored |
| 2 |
|
Apple; cored |
| 1 |
|
Carrot; pared and grated |
| 1/2 |
sm |
Onion; grated |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Plain yogurt |
| 1 |
tb |
Mustard |
|
|
Salt and white pepper |
| 1 |
pn |
Sugar |
|
|
Oil and vinager to taste |
INSTRUCTIONS
Cut cabbage in four and slice thinly. Place in large bowl. Pell apples and
cut into julienne. Add to the bowl.
Add remaining ingredients, except oil and vinager, and mix very well.
Correct seasoning.Add oil and vinager to taste. Mix and marinate 30 minutes
before serving.
Posted to JEWISH-FOOD digest V97 #327 by BNLImp <BNLImp@aol.com> on Dec 17,
1997
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