Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
3 cps finely shredded chilled cabbage
1/2 cp diced Cheddar cheese
1/2 cp commercial sour cream
1 tbsp vinegar
1 tbsp prepared horseradish
1 tbsp prepared mustard
1 tsp salt
1/8 tsp cayenne
1 - Combine cabbage and cheese, tossing lightly with two forks.
2 - Combine remaining ingredients.
3 - Mix.
4 - Pour over salad.
5 - Toss only enough to mix.
6 - Serve at once.
Makes 4 to 6 servings.
Red-and-White Cabbage Salad: Combine 1 1/2 cps finely shredded
chilled red cabbage, 1 1/2 cps , finely shredded green cabbage,
1 onion, peeled and diced. Combine 2/3 cp mayonnaise, 1 tbsp
sugar, 3 tbsp vinegar, 1 tsp salt, 1 tsp celery seed;
stir to dissolve sugar. Pour dressing over cabbage. Toss to mix lightly.
Makes 4 to 6 servings
My Favorite Cabbage Salad: Three cps finely shredded crisp, cold cab-
bage, 3/4 cp finely cut parsley, 2 onions, peeled and grated or diced very
fine. Combine vegetables, tossing lightly. Just before serving, combine
3 tsbp sugar, 1 1/2 tspalt, 1/4 cp vinegar, 3 tbsp
salad oil. Shake or stir until sugar is dissolved and dressing is smooth.
Pour over vegetables. Makes 6 servings.
Cabbage Salad with Cauliflower: Add about 1 cpliced raw cauliflower
to 2 cps shredded crisp cabbage. Use tarragon vinegar in place of
cider vinegar in dressing. Thinly sliced sweet red pepper rings add to
color and flvor of this mixture. Makes 4 to 6 servings