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Ingredients
- 2 1/2 cups mayonnaise
- 1/2 head green cabbage, shredded
- 1/4 cup red wine vinegar
- 1/2 head red cabbage, shredded
- 1/3 cup sugar
- 1/4 cup toasted sunflower seeds (optional)
- 1/2 to 1/4 teaspoon ground cinnamon
- 1/4 teaspoon celery salt
- 1/4 teaspoon dillweed
- 2 tart red apples (unpeeled), cored and diced
- 1/2 small Spanish onion, diced to make about 1/8 cup
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Recipe Info
Category : Salads
Rating : 0
Contributor : marc
Print Recipe
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Directions
Combine mayonnaise, vinegar, sugar, spices, apple and onion in large bowl. Fold in shredded cabbages. If using sunflower seeds, fold in or use to top salad. Makes 8 to 12 servings.
Pamela S., Milwaukee, requested the recipe for a wild rice salad served at The Union House, S42-W31320 Highway 83, in Genesee Depot.
She wrote: "I had a wonderful chilled wild rice salad with my Hawaiian Wahoo. It had a mildly sweet taste, and a crunchy texture."
Patty Robinson, owner, sent the recipe. She said that at the restaurant the salad is made with a homemade vinaigrette dressing, but that a good quality purchased dressing can be substituted. She enclosed the recipe for the homemade vinaigrette for those who want to make the dressing from scratch. She said any leftover dressing can be used to top salads.
She wrote: "This makes a great side dish for sandwiches or a nice accompaniment to chicken and fish entrees. Sometimes I add dried apricots, golden raisins or currants. It is very versatile. I usually serve it cold or at room temperature it it is also good hot. Enjoy!
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