from U.S.A. Cookbook (Workman Publishing, 1997)
East Norwalk
Coleslaw
....
Serves 6 - 8
Ingredients:
- 1 cup mayonnaise
- One-half cup sour cream
- One-half cup corn oil
- 2 tablespoons milk
- 1 teaspoon caraway seeds
- Salt and freshly ground black pepper, to taste
- 1 head green cabbage (about 2 pounds), tough leaves removed, cored, and quartered
- 1 large carrot, peeled and coarsely grated
- 1 green bell pepper, stemmed, seeded, and grated
- 1 tablespoon chopped fresh flat-leaf parsley
1. In a small bowl, whisk together the mayonnaise, sour cream, oil, milk, caraway seeds, salt, and
pepper.
2. Thinly slice the cabbage, and place it in a large bowl along with the carrot and bell pepper.
Using two large forks, toss with the mayonnaise mixture and the parsley. Adjust the seasonings,
to taste. Refrigerate, covered, for at least 4 hours, then bring to room temperature before serving.
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