Rainbow slaw
Rainbow slaw needs both > green and red cabbage and it requires preparation in • advance of the meal. For six you will need: I 1 small head young green I cabbage 1 small head young red cabbage 2 green peppers Salt, pepper and paprika to taste 3 dessertspoons sugar 2 tablespoons lemon juice I 4 tin evaporated milk | 1 tablespoon white or cider vinegar 1 tablespoon grated onion Method: Chill evaporated milk. After washing well put the leaves of both cabbages through mincer separately keeping each colour in separate bowls; sprinkle a little salt over both and stand for at least an hour. Drain and turn both into serving bowl. Chop pepper finely and add to cabbage with the grated onion. Season with pepper and paprika. Beat evaporated milk until slightly thickened and carefully blend with sugar, lemon juice and vinegar. Pour over salad and toss lightly. Serve well chilled.
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Bibliographic details
Press, Volume CXIII, Issue 33155, 20 February 1973, Page 5
Word Count
151Rainbow slaw Press, Volume CXIII, Issue 33155, 20 February 1973, Page 5
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