1 lb (450 g) white cabbage
4 tbsp vinegar
1 tbsp sugar
salt and freshly ground black pepper
2 carrots, grated 1 tbsp snipped chives
1 green pepper, deseeded and cut into strips
8 oz (225 g) cooked beef, cut into strips
6 tbsp mayonnaise
2/3 cup (150 ml) 1/4 soured cream
4 tbsp vinegar
1 tbsp sugar
salt and freshly ground black pepper
2 carrots, grated 1 tbsp snipped chives
1 green pepper, deseeded and cut into strips
8 oz (225 g) cooked beef, cut into strips
6 tbsp mayonnaise
2/3 cup (150 ml) 1/4 soured cream
method
1. Finely shred the cabbage and place in cold salted water in the fridge for 1 hour.
2. Drain and dry in absorbent kitchen paper.
3. Mix together the vinegar, sugar, salt and pepper in a bowl, add the cabbage and leave for 1 hour.
4. Add the carrots, chives, pepper and beef to the cabbage.
5. Mix together the mayonnaise and sour cream and pour over the salad.
2. Drain and dry in absorbent kitchen paper.
3. Mix together the vinegar, sugar, salt and pepper in a bowl, add the cabbage and leave for 1 hour.
4. Add the carrots, chives, pepper and beef to the cabbage.
5. Mix together the mayonnaise and sour cream and pour over the salad.
serving amount
serves 6
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