| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Head red cabbage |
| 2 |
|
Carrots — peel, grate |
| 2 |
|
Celery ribs — peel, dice |
| 2 |
|
Granny Smith apples — core, |
|
|
Dice |
| 6 |
tb |
Peanut oil |
| 6 |
tb |
Cider vinegar |
| 2 |
tb |
Sugar |
| 2 |
ts |
Caraway seed |
|
|
Salt — to taste |
|
|
Black pepper — to taste |
INSTRUCTIONS
1. Core cabbage and cut in half from top downward through stem end. Shred
or slice in very thin slices. Place the cabbage in a large bowl and toss
with grated carrot, diced celery and apple. 2. In another bowl, mix oil,
vinegar, sugar and caraway seeds. Season liberally with salt and pepper. 3.
Toss cabbage mixture and dressing then serve immediately or refrigerate
(covered tightly) up to 24 hours.
Recipe By : MRSBOWLER
From: Sykes.Kaye@uniface.Nl (Kaye Sykesdate: Thu, 23 Feb 95 10:22:26 +0100
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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