Labor Day: Coleslaw with Olives
Source of Recipe
Betty R. cnn.com
List of Ingredients
1 (2-pound) head cabbage, with attractive outer leaves
2 medium carrots, peeled and coarsely grated
1 heaping cup (5 1/2- to 6-ounce jar) Spanish olives stuffed with pimientos, sliced
3 tablespoons best-quality prepared mayonnaise
3 tablespoons chopped chives
Recipe
Remove outer leaves from cabbage. Rinse and pat dry. Store in plastic food bag in refrigerator until ready to garnish slaw.
Quarter cabbage and remove and discard tough inner cores. Cut quarters into 1/4-inch-wide strips and chop strips finely. Measure enough to make 8 cups. Place in medium mixing bowl. Add carrots and olives to bowl. Stir in mayonnaise and mix well. Let mixture stand at cool room temperature or cover with plastic wrap and refrigerate at least 3 hours or longer.
To serve, line shallow bowl with cabbage leaves. Stir chives into slaw and mound in bowl.
Makes 4 very generous servings.
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