2
carrots -- shredded
1
Bermuda
onions -- minced
1
cup
Jicama
1
cup
sugar
--- Dressing: ---
2
teaspoons
sugar
1
teaspoon
celery seed
teaspoon
salt
1/4
teaspoon
black pepper
1
teaspoon
dry mustard
1
teaspoon
cilantro -- minced
1
teaspoon
fresh parsley
1/4
teaspoon
ground basil
3/4
cup
vegetable oil
1
cup
cider vinegar
* Add julienned or chopped jicama just before serving.
1. Shred the cabbage very thin. Combine with pepper, minced onion,
and carrots. Sprinkle with sugar, being sure to stir and sprinkle so sugar reaches all the cabbage.
2. In a saucepan, combine all the dressing ingredients. Bring to a
boil; remove from heat. While still hot, pour this over the cabbage
mixture, blending well.
3. Cover and refrigerate 8 hours or overnight. Add jicama and stir
again before serving.
Cucumber and Avocado Salad
1
each
English Seedless Cucumber
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