Coleslaw (recipe): Difference between revisions
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1 bag shredded cabbage or 3/4 head of cabbage |
1 bag shredded cabbage or 3/4 head of cabbage |
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Revision as of 22:29, 29 August 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.)
