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Salad: Tangy Coleslaw

1 tablespoon butter or margarine

4 teaspoons all-purpose flour

2 tablespoons sugar

1 teaspoon dry mustard '

1/2 teaspoon salt

Dash white pepper

11/2 cups milk

1/3 cup vinegar

2 tablespoons lemon juice

3 cups shredded green cabbage

1 cup shredded red cabbage

1 cup shredded carrot

1/4 cup chopped green pepper

In saucepan melt butter over low heat. Blend in flour, sugar, mustard, salt, and white pepper. Add milk; cook and stir till thickened and bubbly. Stir in vinegar and lemon juice. Chill. Combine cabbages, carrot, and green pepper. Pour chilled dressing over vegetables; toss to coat vegetables. Garnish with carrot curls, if desired. Makes 6 to 8 servings.

Agnese Marhele @ 2009-09-19 13:58:04

Salad: Sweet-Sour Swiss Chard  Previous     Next  Salad: Tomatoes Rose



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