Coleslaw (recipe): Difference between revisions
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1/3 cup dry white wine |
1/3 cup dry white wine |
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2 1/2 teaspoons worcestershire sauce |
2 1/2 teaspoons worcestershire sauce |
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1/4 teaspoon cumin |
1/4 teaspoon [[cumin]] |
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pepper |
pepper |
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2 1/2 teaspoons caraway seed |
2 1/2 teaspoons caraway seed |
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1/4 teaspoon crushed coriander |
1/4 teaspoon crushed [[coriander]] |
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3 sliced green onions |
3 sliced green onions |
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1 teaspoon sugar |
1 teaspoon [[sugar]] |
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In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated. |
In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated. |
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Revision as of 21:57, 15 July 2003
1 bag shredded cabbage or 3/4 head of cabbage
Dressing: 3/4 cup olive oil 1/3 cup wine vinegar 1/3 cup dry white wine 2 1/2 teaspoons worcestershire sauce 1/4 teaspoon cumin pepper 2 1/2 teaspoons caraway seed 1/4 teaspoon crushed coriander 3 sliced green onions 1 teaspoon sugar
In a small bowl, mix together dressing ingredients. In a largish tupperware, dump in shredded cabbage & green onions and and pour the sauce over. Put the lid on and shake well until all the cabbage is well coated.
Source for Recipe Presented How to Cook Forsoothly. Mistress Katrine de Baillie du Chat, O.L.; 1979. Raymond's Quiet Press (I don't think it is available any longer. Note that this is a source for peri-oid recipes.)
