Yield: 1 Servings
|1 small||Head cabbage; cored|
|1||Carrot; pared and grated|
|½ small||Onion; grated|
|¼ cup||Plain yogurt|
|Salt and white pepper|
|Oil and vinager to taste|
Cut cabbage in four and slice thinly. Place in large bowl. Pell apples and cut into julienne. Add to the bowl.
Add remaining ingredients, except oil and vinager, and mix very well.
Correct seasoning.Add oil and vinager to taste. Mix and marinate 30 minutes before serving.
Posted to JEWISH-FOOD digest V97 #327 by BNLImp <BNLImp@...> on Dec 17, 1997