Cooking For 1968 Cole Slaw

Press, Volume CVIII, Issue 31595, 5 February 1968, Page 3

Cooking For 1968 Cole Slaw

(By

CELIA TIMMS)

A Cole Slaw of cabbage that will keep in the refrigerator is useful. It may be served as a vegetable with hot meals, or as part of a salad.

For four servings you will need:— 3 cups finely shredded cabbage 1 cup fresh red apple, diced very small 1 cup lemon juice Two teaspoons salt Two-thirds cup mayonnaise 2 teaspoons vinegar 2 teaspoons sugar i cup shredded carrot i cup finely chopped red pepper

i cup thinly sliced olives (optional). Method: Cover the shredded cabbage with cold water in which one teaspoon of salt has been sprinkled, and soak for one hour. Drain thoroughly. Combine the mayonnaise, vinegar, sugar and the remaining salt in a bowl; add the diced apple to the lemon juice. Add the drained cabbage to the mayonnaise mixture, together with the carrot, red pepper and olives and the apple and lemon juice. Toss lightly until all vegetables are well coated with the dressing. Store in an air-tight glass container in the refrigerator until required.