Food for Groups

(yield: 25—1/2 cup each serving)
8 lbs. green cabbage
1 lb. carrots
2 c. radishes
4 c. mayonnaise
1/2 c. prepared horseradish
2 t. sugar
2 t. lemon juice
2 t. grated onion
4 tsp. salt
1 tsp. paprika

precedure:
1. wash cabbage; cut into small wedges; remove core. wash & pare carrots; cut in half crosswise, wash radishes; remove stems.
2. shred cabbage, carrots, radishes. toss to mix well, refrigerate.
3. make dressing: in large bowl, combine mayonnaise and rest of ingredients; mix well.
4. toss vegetables with dressing to mix well.
5. refrigerate, covered, until well chilled—several hours. to serve, garnish with chopped parsley, if desired.

Source: KJFSC

This entry was posted on Sunday, October 7th, 2007 at 9:00 pm and is filed under Vegetables, Salads. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.