|2 cups||Coarsley shredded cooked|
|2 tablespoons||Chopped red onion|
|2 tablespoons||Red wine vinegar|
|2 tablespoons||Dijon mustard|
|3 tablespoons||Vegetable oil|
|Salt and pepper to taste|
Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups.
NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93
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