Utica Napslaw
Source of Recipe
Internet
List of Ingredients
three good sized carrots
half a fresh anise (the leafy half. Save the bottom half for soups and stews)
one half a large head of napa cabbage or a whole small head of napa.
two to four tart juicy apples
3/4 cup of mayonaise or slightly less.
scant 1/4 cup of lemon juice.
spicey brown mustard (2 or 3 Tbsp)
Vegit seasoning or other season salt.
Recipe
Peel the carrots and grate them into a large bowl. Chop up the leafy part of the anise into small pieces and cut it all the way down to where it is mostly round and looks a bit like a celery. Put the chopped up pieces of anise in the bowl with the grated carrot. Cut up the apple into small pieces and put it in the bowl too. Tear the napa leaves into bite size pieces and throw them in the bowl. Napa is a football shaped loose-leafed cabbage that you do not have to shred like regular tight headed cabbages. In a measuring cup or good sized coffee mug, mix up the mayonnaise, lemon juice, mustard and spices. Pour this mixture over the salad ingredients and toss. Makes three to six servings
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