Dutch Coleslaw
4 to 5 cups thinly sliced cabbage
2 diced celery stalks
2 thinly sliced onions
4 grated carrots, in medium shreds
2 tbsp sugar
1/2 cup rich cream
2 tbsp cider vinegar
1/2 to 1 tsp salt
1/4 tsp ground black pepper
1/2 cup minced fresh parsley
Combine the cabbage, celery, onions and carrots. Place them in a large bowl and completely cover with ice water. Refrigerate for 1 hour, then drain thoroughly.
Combine the sugar, cream, vinegar, salt and
pepper (the vinegar will thicken the cream).
Pour over the vegetables when ready to serve and toss very well. Sprinkle the minced parsley on top.
Serves 6.
Source: Canadian Magazine in the Saturday Ottawa Citizen newspaper, Aug 3, 1968.
4 to 5 cups thinly sliced cabbage
2 diced celery stalks
2 thinly sliced onions
4 grated carrots, in medium shreds
2 tbsp sugar
1/2 cup rich cream
2 tbsp cider vinegar
1/2 to 1 tsp salt
1/4 tsp ground black pepper
1/2 cup minced fresh parsley
Combine the cabbage, celery, onions and carrots. Place them in a large bowl and completely cover with ice water. Refrigerate for 1 hour, then drain thoroughly.
Combine the sugar, cream, vinegar, salt and
pepper (the vinegar will thicken the cream).
Pour over the vegetables when ready to serve and toss very well. Sprinkle the minced parsley on top.
Serves 6.
Source: Canadian Magazine in the Saturday Ottawa Citizen newspaper, Aug 3, 1968.
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