| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 8 |
c |
Thinly sliced Napa cabbage; (about 1 1/2 pounds) |
| 4 |
c |
Thinly sliced red onions; soaked in cold |
|
|
; water to cover for |
|
|
; 10 minutes, |
|
|
; drained, and patted |
|
|
; dry |
| 3 |
c |
Chopped yellow bell peppers; (about 3 large) |
|
|
Two; (10-ounce) packages |
|
|
; frozen peas, cooked |
|
|
; in boiling salted |
|
|
; water for 1 minute, |
|
|
; drained, and patted |
|
|
; dry |
| 3/4 |
c |
Plain yogurt |
| 3/4 |
c |
Mayonnaise |
| 2 |
tb |
Drained bottled capers; minced |
| 1 1/2 |
ts |
Fresh thyme leaves; minced |
INSTRUCTIONS
In a large glass bowl make separate layers with the cabbage, the onions,
the bell peppers, and the peas. In a bowl whisk together the yogurt,the
mayonnaise, the capers, the thyme, and salt and pepper to taste, pour the
dressing over the peas, spreading it evenly, and chill the salad, covered,
for 6 hours. The salad may be made 1 day in advance and kept covered and
chilled. Combine the salad well and serve it with additional salt and
pepper to taste.
Serves 8.
Gourmet November 1992
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