| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Head of cabbage |
| 2 |
|
Carrots |
|
|
Mayonnaise |
|
|
Salt |
| 1/3 |
c |
Sugar; (to taste) (up to 1/2) |
| 2 |
tb |
Vinegar |
INSTRUCTIONS
Shred the cabbage to your liking. This can be done by hand or in the food
processer. Shred the carrots. Place the cabbage and carrots in a large bowl
and salt, but not too heavily. (I usually pour the salt into the palm of my
hand and sprinkle like that so as not to use too much.) Set aside for about
l5 minutes.
Rinse the cabbage thoroughly and add the mayonnaise, sugar and vinegar.
Taste the mix and adjust seasonings if necessary.
Sorry I cannot give you exact measurements, but this something you need to
get a feel for. If you like the slaw very "juicy", add more mayo, etc.
Posted to JEWISH-FOOD digest Volume 98 #002 by "Mr & Mrs Orchant"
<julieo@lineone.net> on Jan 1, 1998
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