Cole Slaw Recipe |
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You will need :- ½ head crisp white cabbage (about 1 lb.) 1 large carrot 2 red skinned apples 2 tablespoons lemon juice 1 heaped dessertspoon grated onion ½ pint mayonnaise salt and pepper to taste
Preparation Time:- 35 minutes
Remove hard stem and coarse outer leaves from cabbage. Shred finely and put in cold water to crisp for ½ hour. Scrape and grate carrot. Quarter and core the apples, grate or chop finely. Sprinkle with lemon juice (see Quick Tip, Pears with Cream Cheese Balls recipe).
Drain cabbage well, mix with onion, carrot and apple. Toss lightly in the mayonnaise until all the ingredients are coated. Season to taste.
Serve this salad with cold meat such as thinly sliced ham, roast beef or lamb. It keeps very well in a screwtop jar or polythene container in the refrigerator for several days.
Note: There are many variations of this recipe. You can include a few caraway seeds, some chopped sweet green pepper, chopped salted nuts; or make a different dressing with 8 tablespoons French dressing and 4 oz. soured cream. Serves 4.
Quick Tip
To slice cabbage: cut cabbage in half. Remove hard core from each half with a V-shape cut. Place flat side down on board. Cut lengthwise into ¾-inch strips, holding cabbage intact. Slice thinly across.
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