Cabbage Salad

Ingredients

• one half of a small head of cabbage
• one recipe of Cooked Salad Dressing

Method

1. 1

   Cut cabbage into very thin slices or chop.

2. 2

   Mix with Cooked Salad Dressing.

3. 3

   Chill and serve cold.

Nutrition per serving

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 23. The excerpt below is the record exactly as published.

Cabbage Salad. — Cut one half of a small head of cab- bage in very thin slices, or chop it with the chopping knife. Mix with one recipe of ot Cooked Salad Dressing. Chill and serve cold. Waldorf Salad. — Chop equal quantities of apple, celery, and walnuts. Mix with Cooked Salad Dressing. Serve on lettuce leaves. CONLEY P. C.— 5 64 FRUITS AND GREEN VEGETABLES Banana Salad. — Take ripe bananas, cut them in halves lengthwise. Roll in Cooked Salad Dressing. Chop one half cup of peanuts. Roll the bananas in the nuts. Serve on lettuce leaves. | Fruit Salad. — Arrange layers of sliced pineapple, peaches, or pears on lettuce. Serve with Mayonnaise Dressing. ' Cucumber or Tomato Salad. — Remove skin, slice toma- toes in thick slices; slice the cucumbers in thin slices. Serve on lettuce leaves with French or Cooked Salad Dress- ing. Potato Salad. — Cut two cups of cold boiled ,potates in one half inch cubes. Add one half teaspoon salt, and one tablespoon of chopped onion. Mix with one recipe of Cooked Salad Dressing

Cook this with the app: pantry check, scaling, and the assistant.