Red Cabbage Coleslaw

 

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serves 4 to 5

 

The Slaw:

 

1 small head red cabbage, shredded

1 small sweet purple onion, cut into thin rings, then the rings cut in half

1 or 2 green onions, chopped small

1 or 2 apples, seeded and chopped small, skins on

1 or 2 stalks of celery, chopped small

1 or 2 carrots, grated, (optional)

Chopped fresh dill weed or chopped fresh mint or both 

The Dressing: 

¼ cup olive oil

1/3 cup cider vinegar

1 to 2 tablespoons Sweet and Hot Brown Mustard

1 or 2 cloves of garlic, very finely minced 

Lightly blanch the cabbage in boiling water to which you have added about ½ a cup of cider vinegar.  Drain well.  Then place in a bowl with the remaining salad ingredients and toss gently.  Mix all the dressing ingredients together well and drizzle over the salad and toss lightly.  Serve chilled.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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