Beet And Apple Slaw
Ingredients
Instructions
Combine beets, apples and cabbage in a large, nonreactive bowl. Season with the salt and pepper to taste and set aside.
Combine sugar and vinegar in a small saucepan. Warm over low heat, stirring, until the sugar is dissolved. Let cool completely. Gradually whisk the mixture into the mayonnaise in a small bowl. Add more salt and pepper to taste.
Fold the dressing into the slaw mixture; cover and refrigerate for about 3 hours. Stir again before serving. Yield: 4 to 6 servings.
Source: Adapted from "Recipes From America's Small Farms," by Joan Lamb Hayes and Lori Stein (Villard, 2003).
Combine sugar and vinegar in a small saucepan. Warm over low heat, stirring, until the sugar is dissolved. Let cool completely. Gradually whisk the mixture into the mayonnaise in a small bowl. Add more salt and pepper to taste.
Fold the dressing into the slaw mixture; cover and refrigerate for about 3 hours. Stir again before serving. Yield: 4 to 6 servings.
Source: Adapted from "Recipes From America's Small Farms," by Joan Lamb Hayes and Lori Stein (Villard, 2003).
Recipe Info
Views
656
Rating
Date
October 30, 2004
Categories
Salads