Cole Slaw IV
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
3 cps cold, shredded cabbage
1 tbsp minced peeled onion
1/4 cp diced green pepper
3/4 cp Cooked Salad Dressing, or mayonnaise, or sour cream dressing
crisp leaf lettuce cups
1 - Remove wilted leaves from head of cabbage.
2 - Let stand, head down in pan of cold water half an hour.
3 - Drain.
4 - Cut in wedges.
5 - Slice on slaw cutter or with large sharp knife on cutting board.
6 - Mix with onion, green pepper, and dressing.
7 - Serve in lettuce leaf cups.
Makes 6 servings.
Red-Cabbage Slaw: Substitute red cabbage for green. Add 1 cp diced
celery. Omit green pepper. Substitute 1/2 cp French dressing for cooked
or other dressing.