"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cole Slaw With Chinese Cabbage And Watercrest Recipe

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This recipe for Cole Slaw With Chinese Cabbage And Watercrest, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dessie Caro Garland, Texas
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 c shredded cabbage
2 c shredded Chinese cabbage
1 and 1/2 c thinly sliced celery
3/4 c mayo
1/4 c heavy cream
1 tbsp honey
3 tbsp lemon juice
salt to taste
1/2 t celery seed
1/2 t mustard seed
1 bunch watercress; washed; dried and chopped

Directions:
Directions:
Put both cabbages and celery in a bowl of ice water and let sand 30 minutes in fridge. Combine mayo, cream, honey, lemon juice, salt, celery seed and mustard seed in a bowl and blend until well mixed. Drain the cabbage and celery and thoroughly toss with the dressing. Just before serving sprinkle the watercress over the salad and around the edges.

Number Of Servings:
Number Of Servings:
4

 

 

 

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