Spring Slaw

Donna Brown Recipe

By Donna Brown gabbiegirl

This is the way my mother would make slaw from the early garden vegetables. That first cabbage, onions, and carrots in the spring are so tender and sweet.


Recipe Rating:
 2 Ratings
Cooking Method:
No-Cook or Other

Ingredients

1 - 2
early tender young cabbage ( about the size of 2 softballs each)
baby carrots (from the garden or store purchased)
2 -3
spring onions (with the green tops)
1/2 c
mayo (i now use mayo with olive oil)
about 1/4 cup either dill or sweet vinegar from pickles (whichever you prefer)
1 Tbsp
sugar (now i use a packet or two of sweetner)
salt, black pepper and cayenne pepper to taste
paprika to sprinkle on top
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Clean vegetables well. On a cutting board, chop tender cabbage with a knife and place in mixing bowl. Chop green onions with green tops. Grate baby carrots on larger holes of grater. Add onions and carrots to cabbage. In a smaller bowl, mix mayo, pickle vinegar, sugar and seasonings, pour over cabbage mixture and mix well. Place in storeage bowl with lid. Sprinkle with paprika and place in refrigerator for several hours before serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy