Apple,cabbage and Carrot Slaw |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This colorful slaw is part of a menu for an Open House Buffet for 12 that appeared in a December 1985 issue of Bon Appetit magazine. Ingredients:
1 1/2 lbs red cabbage, finely shredded |
1 1/2 lbs green cabbage, finely shredded |
1 1/2 lbs golden delicious apples, cored and diced |
4 large carrots, shredded |
2 large green bell peppers, seeded and finely diced |
1 medium red onion, peeled and finely diced |
1 1/2 cups mayonnaise |
1 cup walnuts, toasted |
1/2 cup creme fraiche or 1/2 cup sour cream |
1/4 cup minced fresh dill or 1 tablespoon dried dill |
2 tablespoons dry mustard |
2 tablespoons honey |
2 tablespoons white wine vinegar |
1/4 teaspoon fresh ground pepper |
6 green onions, white ends thinly sliced to make brooms |
Directions:
1. Combine cabbages,apples,carrots,bell peppers and red onion in large bowl.
2. Blend mayonnaise,1/4 Celsius walnuts,creme fraiche,dill,mustard, honey,vinegar and pepper in processor until smooth; toss with cabbage mixture.
3. Cover and refrigerate at least 2 and up to 8 hours.
4. Just before serving, sprinkle slaw with remaining walnuts and garnish with green onions.
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