Coleslaw
Serves 8
750g (1 lb 11 oz) white cabbage
150 ml (5 fl oz)vinaigrette dressing
1 small onion, finely chopped
1 tsp Dijon mustard
Salt and black pepper
3 sticks celery, thinly sliced
2 carrots, grated
50g (2 oz)sultanas
5-6 Tbsp mayonnaise
Cut the cabbage into quarters lengthways and cut out the core. Shred the
cabbage finely. Put the cabbage into a large bowl, add the vinaigrette,
onion, mustard and salt and pepper and toss to mix thoroughly. Cover the
bowl tightly and leave to chill for 8 hours.
Add the celery, carrots and sultanas and toss to mix thoroughly. Stir in
the mayonnaise. Cover and leave to chill for 1 hour.
Source: rec.food.recipes
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