Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Appliances_PaniniMaker Appliances_Waffle_Maker Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Biscuits Breads Breakfast Cakes Camping Candy Canning Casseroles Casseroles_Beef Casseroles_Chicken Casseroles_Vegetables Cheesecakes Chowders Christmas Condiments Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Marinades Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Vegetarian Weight_Watchers Wings Wraps

JULIA CHILD'S HARLEQUIN COLESLAW




Source of Recipe


Parade Sunday newspaper magazine, Aug 26, 1984


List of Ingredients




2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced green apple
1/4 cup minced scallions
1 cucumber, peeled, halved, seeded, and diced
1/4 cup chopped parsley

FLAVORINGS (DRESSING):
1/2 tablespoon Dijon mustard
2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon caraway seeds
1/4 teaspoon celery seeds
1/2 cup mayonnaise (optional)


Recipe



Mix Dijon mustard with cider vinegar, salt, sugar, caraway seeds and celery seeds.

Toss together salad ingredients with dressing. Let sit 20 minutes.

Fold in mayonnaise (if desired).