Carrot slaw

Yield: 6 servings

Measure Ingredient
\N \N Newspapers from the 40's to 70's

KEYWORDS: SALADS, SJK, VINEG

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

SOURCE: GOOD HOUSEKEEPING

AT SUPPERTIME: PREPARE 4 CUP

~---Early in day: Blend ½ cup mayonnaise with ¾ teasp. salt, dash pepper,--

: ds paprika, ½ teasp. sugar, : -and 1 tablesp. each : -vinegar and milk. Make : carrot curls; set in bowl : -of ice; refrigerate along : -with dressing.

: firm head of cabbage, : -saving best leaves, halve : -head crosswise (save core : end to cook later). Halve : -top half; shred on coarse : -grater. Or place

: cabbage quarters on board, : -rounded sides up; with : -sharp knife, shred

: firmly, never lifting knife : -point from board. Toss : -cabbage with dressing.

: Arrange in salad bowl lined : -with cabbage leaves; : -garnish with carrot : curls.

: Makes 6 servings.

Submitted By SALLIE KREBS On 03-04-95

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