Layered Coleslaw
GOLD DRESSING:
300 ml (10 fl oz) mayonnaise
1/2 tsp salt
1/8 tsp pepper
1/8 tsp paprika
2 tsp sugar
2 Tbsp vinegar
2 Tbsp milk
2 tsp English mustard
2 egg yolks
Finely shred the cabbage. Score the cucumber from end to end with a
vegetable knife, remove alternate strips of peel with a pointed knife, then
cut the cucumber crosswise in thin slices. Wash and seed the pepper and cut
into 5 mm rings. Cut the peeled onions into rings. Prepare and wash the
radishes and slice very thinly.
Arrange about a quarter of the cabbage in a salad bowl; on this arrange the
cucumber in a layer, cover with another quarter of the cabbage, then a layer
of green pepper rings. Next cover with another quarter of the cabbage, then
with a complete layer of onion rings; finally heap the remaining cabbage in
the centre. Arrange the radish slices round the outer edge.
Mix all the dressing ingredients together. Serve in a small jug with the
coleslaw.
Helen Gaffney
Lots more recipes at Helen's British Cooking Site
http://www.hwatson.force9.co.uk/
Source: rec.food.recipes
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