| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
12 |
Servings |
INGREDIENTS
| 1 |
lg |
Head of green cabbage, |
|
|
Finely shredded |
| 4 |
c |
Shredded sharp cheddar |
|
|
Cheese, plus extra 4 garnish |
| 4 |
lg |
Red-skinned apples, cored |
|
|
And shredded, but not peeled |
|
|
Plus extra wedges 4 garnish |
| 1 |
lg |
Yellow onion, shredded |
| 1 1/2 |
c |
Mayonnaise |
| 1 1/2 |
c |
Sour cream |
| 2 |
ts |
Ground ginger |
| 1 |
ts |
Ground cinnamon |
| 1 |
ts |
Dry mustard |
|
|
Sea salt and cayenne peppere |
INSTRUCTIONS
Combine the cabbage, cheddar, apple and onion in a large bowl. Using your
hands, toss thorougly, breaking up any clumps of cheese.
In a separate bowl, whisk together the mayonnaise, sour cream, ginger,
cinnamon, mustard, salt, and cayenne pepper. Taste and adjust the
seaonings. Stir the dressing into the slaw. chill for at least 3 hours, or
preferably overnight. Garnish with apple wedges, and shredded cheddar.
Makes 12 servings.
Per serving: Calories 455 Fat 40g Cholesterol 63mg Sodium 587mg Percent
calories from fat 78%
Source: "Apple Companion" Dallas Morning News 10/9/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #077 by BobbieB1@aol.com on Mar 16, 1997
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