Layered Coleslaw
 
Serves 4 
 
1 small  head white cabbage
1/2   cucumber
1 large  green pepper
2   onions
1 bunch  radishes
 
  gold DRESSING:
300 millileters  (10 fl oz) mayonnaise
1/2 tsp  salt
1/8 tsp  pepper
1/8 tsp  paprika
2 tsp  sugar
2 Tbsp  vinegar
2 Tbsp  milk
2 tsp  English mustard
2   egg yolks
 
Finely shred the cabbage. Score the cucumber from end to end with a 
vegetable knife, remove alternate strips of peel with a pointed knife, then 
cut the cucumber crosswise in thin slices. Wash and seed the pepper and cut 
into 5 mm rings. Cut the peeled onions into rings. Prepare and wash the 
radishes and slice very thinly. 
Arrange about a quarter of the cabbage in a salad bowl; on this arrange the 
cucumber in a layer, cover with another quarter of the cabbage, then a layer 
of green pepper rings. Next cover with another quarter of the cabbage, then 
with a complete layer of onion rings; finally heap the remaining cabbage in 
the centre. Arrange the radish slices round the outer edge. 
Mix all the dressing ingredients together. Serve in a small jug with the 
coleslaw. 
 
 
Helen Gaffney 
 
Lots more recipes at Helen's British Cooking Site 
http://www.hwatson.force9.co.uk/ 
 
 
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(ID: 80737) Mirror: rec.food.recipes: Thu, Aug 22, 2002


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