Tuesday, September 13, 2011

ALMOND COLESLAW

2 1/2 cups shredded cabbage
1/2 cup chopped celery
1/4 cup diced green bell pepper
1/4 cup diced cucumber
3 tbsp minced onion
1/4 tsp salt
dash of freshly ground black pepper
1/2 cup mayonnaise
2 to 3 tbsp light cream
1/2 cup toasted slivered almonds

In a large bowl combine the cabbage, celery, bell pepper, cucumber, onion, salt, and pepper. Cover and chill. Just before serving combine the light cream and mayonnaise. Toss the dressing and almonds into the cabbage mixture.

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