|by Vijaylakshmi Baig|
This is a simple, informative guide to Gujarati Cooking. Includes background on their cooking methods, several recipes and beautiful illustrations.
Results 1 - 10 of 50 for marinated slaw
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Bring last seven ingredients to a boil. Let cool and stir over cabbage mixture. Refrigerate overnight. Keeps really well for some time in the ...
Grate together. Boil together and let cool. Pour marinade over cabbage mixture. Mix together well. Refrigerate 12 hours or longer. This will last in ...
Into a large bowl, grate the following: 1 onion 1 bell pepper Boil until sugar dissolves. Pour over cabbage while hot. Store in refrigerator. This ...
Shred or chop fine all the above ingredients and mix well. Pack in a 1 gallon glass jar. 1 c. wine vinegar 1 c. light vegetable oil 1 tsp. poppy ...
Chop all ingredients or grate and mix together in a large bowl. Bring all ingredients to boil and pour over cabbage mixture. CHILL for 24 hours.
Layer cabbage and onions in large shallow bowl. Pour sugar over top layer. Do not stir. Heat vinegar, oil, salt, celery seed and mustard to a boil. ...
Combine all vegetables and toss. Mix together the dressing and pour over vegetables. Cover and refrigerate at least 4 hours before serving.
Chop cabbage, pepper, onion fine. Mix 1 cup sugar and 1 teaspoon salt with mixture. Bring vinegar, oil, celery seed and 2 teaspoons sugar to a boil. ...
Mix cabbage, pepper, and onions in a large bowl with a tight-fitting cover. Combine sugar, oil, vinegar, salt, and celery seed in a small saucepan. ...
Cut cabbage finely into strips in large bowl with onion and pepper on top. Sprinkle over top: In saucepan boil: Pour over cabbage. Cover and cool ...
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