Cole Slaw a la Touraine

Ingredients

• Select a small heavy white cabbage
• one small onion
• Pour over a French Dressing

Method

1. 1

   Take off outside leaves, cut cabbage in quarters, slice thinly, soak in cold or iced water until crisp, drain, and dry.

2. 2

   Arrange on a bed of watercress, cover with onion rings, and garnish with rings of red and green peppers.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 5. The excerpt below is the record exactly as published.

COLE SLAW A LA TOURAINE. Select a small heavy white cabbage, take off outside leaves, and cut cabbage in quarters. Slice one-half as thinly as possible, using a sharp knife. Soak in cold or iced water until crisp, drain, and dry between towels. Arrange on ‘a bed of water cress and cover with one small onion thinly sliced and separated into rings. Pour over a French Dressing

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