Sour cream, carrot, and bell pepper are unusual ingredients in this cabbage coleslaw. Plan on refrigerating the salad at least 4 hours before serving.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup corn oil
- 2 Tablespoons milk
- 1 teaspoon caraway seeds
- Salt and freshly ground black pepper, to taste
- 1 head green cabbage (about 2 pounds), tough leaves removed, cored, and quartered
- 1 large carrot, peeled and coarsely grated
- 1 green bell pepper, stemmed, seeded, and grated
- 1 Tablespoon chopped fresh flat-leaf parsley
Preparation:
In a small bowl, whisk together the mayonnaise, sour cream, oil, milk, caraway seeds, salt, and pepper.
Thinly slice the cabbage, and place it in a large bowl along with the carrot and bell pepper. Using two large forks, toss with the mayonnaise mixture and the parsley. Adjust the seasonings, to taste.
Refrigerate, covered, for at least 4 hours, then bring to room temperature before serving.
Yield: 6 to 8 servings
Recipe Source: Sheila Lukins' U.S.A. Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
Thinly slice the cabbage, and place it in a large bowl along with the carrot and bell pepper. Using two large forks, toss with the mayonnaise mixture and the parsley. Adjust the seasonings, to taste.
Refrigerate, covered, for at least 4 hours, then bring to room temperature before serving.
Yield: 6 to 8 servings
Recipe Source: Sheila Lukins' U.S.A. Cookbook by Sheila Lukins (Workman Publishing)
Reprinted with permission.
