INGREDIENTS

INSTRUCTIONS

VINAIGRETTE DRESSING
*Fresh herbs should be a mixture of parsley, chives, chervil and basil.
The author suggests serving this salad at a picnic.
To make the cabbage "bowl," use a sharp knife and cut a lid one quarter of
the way from the top (not stem) end of the red cabbage. Using a grapefruit
knife, cut out most of the interior cabbage from the lid, leaving a shell
1/4" thick.  Set aside.  Remove inner cabbage from "bowl," leaving a sturdy
1/4" shell.  With a sharp knife, trim off stem end so shell sits firmly.
Shred cut red cabbage, discarding any tough leaves or pieces.
In a large mixing bowl, toss together carrots, onions and shredded red and
green cabbage.
To make the vinaigrette, whisk together vinegar with the mustard and salt.
Slowly add oil by drops until smooth and thickened. Add caraway seeds and
chopped herbs. Taste and add sugar and/or lemon juice and pepper.
Toss cabbage mixture with vinaigrette.  Cover and chill cole slaw,
overnight if desired.  To serve, fill cabbage bowl with slaw, top with lid
(and press firmly, securing with foil if transporting to a picnic site.)
Yield: 4 to 6 servings.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pg. 19. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you thanked God today?”