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Salads Coleslaw from Julia Child's "The Way to Cook"
From the Kitchen of Shutts

Category: Salads
Servings: 6-8
Preparation Time: 45 minutes

Recipe Ingredients
1 1/2 teaspoons Dijon-style mustard
2 tablespoons wine or cider vinegar
1 teaspoon salt
1 teaspoon sugar
1 1/2 lbs cabbage (about 4 cups) -- shredded
2/3 cup celery-diced
1/2 cup carrot-grated
1/4 cup green onions/mild yellow onions-diced
1/2 cup green bell pepper-finely diced
1 small apple-peeled, cored, diced
1 cucumber cut lengthwise
seeded , peeled & diced
4 tablespoons parsley-chopped
1/4 teaspoon caraway or cumin seeds
1/4 teaspoon celery seed
freshly ground pepper
1/3 cup sour cream
1/2 cup mayonnaise

Recipe Directions
In small bowl, combine mustard, vinegar, salt and sugar. Set aside.

In large mixing bowl, toss cabbage, celery, carrot, green onion, bell pepper, apple, cucumber and parsley. Add mustard mixture to vegetable, tossing well to combine. Add caraway or cumin seeds, celery seeds and pepper to taste. Toss several times, adding a little more salt or vinegar to taste. Set aside for 20 to 30 minutes, then toss again and drain. (May be prepared up to this point, covered and refrigerated.)

Combine sour cream and mayonnaise in bowl.

Remove cabbage mixture from refrigerator, drain again and taste to correct seasonings. Toss with sour cream-mayonnaise mixture and serve.

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