Thursday, August 15, 2013


This slaw is better if made and refrigerated at least 1 hour in advance of serving time.

3/4 cup mayonnaise
1 tbsp sugar
2 tbsps white vinegar
1 tsp salt
1 tsp celery seeds
1 tsp Dijon mustard
dash of pepper
1 small head red cabbage, shredded finely
2 medium Granny Smith apples, cored, sliced thin
1/3 cup finely chopped fresh parsley
Large lettuce leaves to line bowl

Mix the mayonnaise, sugar, vinegar, salt, celery seeds, mustard and pepper together until well blended and smooth.

Lightly mix the cabbage, apples, and parsley together in a large bowl; fold in the dressing mixture until well combined.  Cover and refrigerate at least 1 hour.

To serve line serving bowl with large lettuce leaves and place the slaw into the bowl.

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