| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Cabbage head |
| 1 |
|
Onion — minced |
| 2 |
tb |
Salad vinegar |
| 1/4 |
c |
Sour cream |
| 1/4 |
c |
Mayonnaise — * see note |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
|
|
Paprika — optional |
|
|
Green bell peppers, slivered |
|
|
Optional |
|
|
Red bell peppers, slivered |
|
|
Optional |
| 1/2 |
ts |
Dry mustard — optional |
| 1/4 |
ts |
Celery seed — optional |
INSTRUCTIONS
* Use only real mayonnaise, not salad dressing. This coleslaw must be
allowed to blend flavors in refrigerator for 2 hours or more (overnight is
best) for best taste.
Shred cabbage in VERY thin strands. Sprinkle evenly with vinegar, minced
onion, fresh ground black pepper and sugar. Put into airtight bowl or
plastic bag and refrigerator for 1 hour or more. Mix sour cream,
mayonnaise, dry mustard (if desired) and salt. If using green and red sweet
peppers, sliver them before adding to sour cream mixture. Add celery seeds
at this time also if you are using them. Add this mixture to chilled
cabbage and shake in plastic bags or stir gently to mix thoroughly. Place
back in refrigerator for 2 hours or more.
Recipe By : Jo Anne Merrill
From:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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