|2½ pounds||Cabbage; green|
|2 larges||Carrots; (3/4 pound)|
|1 cup||Mayonnaise (Hellmann's preferred)|
|¼ cup||White vinegar; serve to taste|
|1 tablespoon||Mustard; prepared|
From: Wayne Pridgen <pridgen@...> Date: Thu, 16 May 1996 20:41:44 -465800 Recipe by: Sylvia Woods Preparation Time: 0:20 1. Trim the tough outer leaves from the cabbage. Cut the cabbage into quarters and cut away the core from the cabbage pieces. finely shred the cabbage. There should be about 8 cups. Peel the carrots and trim the ends. Grate them on the coarse side of a grater.
2. Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl until blended. Add the cabbage, carrots, and raisins and toss to coat with the dressing. Let stand, tossing occasionally, about 15 minutes.
Store, covered, in the refrigerator for at least a few hours and toss well before serving.
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