Coleslaw is almost as popular outside the United States as within it, and it is as nutritious as it is tasty. Serve as a sandwich filling, as well as a salad accompaniment to cold meats, frankfurters or hamburgers.
1 Large white cabbage, shredded
1 Medium onion, finely chopped or grated
1/2 Green pepper, pith and seeds removed and finely chopped
1/2 tsp Lemon juice
1 Tbs Caraway seeds
1 Medium onion, finely chopped or grated
1/2 Green pepper, pith and seeds removed and finely chopped
1/2 tsp Lemon juice
1 Tbs Caraway seeds
for the Dressing
175 ml (6 floz) 3/4 cup Double (heavy) cream
75 ml (3 fl oz) 3/8 cup Sour cream
1 Tbs French mustard
3 Tbs Lemon juice
1 Tbs Sugar
Salt and pepper to taste
75 ml (3 fl oz) 3/8 cup Sour cream
1 Tbs French mustard
3 Tbs Lemon juice
1 Tbs Sugar
Salt and pepper to taste
method
1. Arrange the cabbage, onion, pepper and lemon juice in a salad bowl.
2. Combine all the dressing ingredients, beating until they are thoroughly blended. Pour over the cabbage mixture and add the caraway seeds. Toss until the salad is completely saturated.
3. Chill for at least 1 hour in the refrigerator before serving, and toss well before serving.
2. Combine all the dressing ingredients, beating until they are thoroughly blended. Pour over the cabbage mixture and add the caraway seeds. Toss until the salad is completely saturated.
3. Chill for at least 1 hour in the refrigerator before serving, and toss well before serving.
serving amount
serves 8
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