Jazzy Slaw Recipe - Cooking Index
Jazzy Slaw Recipe - Cooking Index
Choose a medium-sized head of cabbage and remove the tough outer leaves. It is important to slice the cabbage very thinly. The dressing will break down the harsh texture and soften the slaw.
Courses: Salads| 1 | Green cabbage - (abt 2 lbs) - cored, and | |
| Thinly shredded | ||
| 2 | Carrots - peeled, grated (medium) | |
| 1 | Green bell pepper - stemmed, seeded, | |
| Halved and grated | ||
| 1 tablespoon | 15ml | Coarsely-grated yellow onion |
| 2 cups | 474ml | Mayonnaise |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 59ml | Dijon mustard |
| 1/4 cup | 59ml | Cider vinegar |
| 1 tablespoon | 15ml | Celery seeds |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Chopped flat-leaf parsley - for garnish |
Toss the cabbage, carrots, bell pepper and onion in a large bowl.
In another bowl, combine the remaining ingredients except the parsley. Fold into the vegetables. Cover and refrigerate for at least 3 hours for the flavors to blend.
Serve at room temperature in a decorative bowl, sprinkled with the chopped parsley.
This recipe yields 12 servings.
Nutritional Analysis Per 6-ounce Serving: 340 calories, 16g carbohydrates, 1g protein, 29g fat, 25mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-30-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]
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