|James Beard's New Fish Cookery|
|by James Beard|
A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.
Tip: Try cabbage salad for more results.
Results 1 - 10 of 10 for mexican cabbage salad
In 3 quart bowl, combine salad ingredients. In small ... ingredients. Blend well. Pour dressing over salad and toss until well combined. Chill. Makes 5 cups.
Whisk together all the ingredients except the vegetables. When blended well, then add the vegetables and mix well. Chill one hour or more before ...
Prepare sauce first ... while preparing the salad. Chop onion ... Chop lettuce and cabbage into small pieces; ... with 2 grated carrots Eliminate olives
Mix ingredients in order listed. Refrigerate 2-4 hours before serving. Makes 10 to 12 servings.
Combine all ingredients, except lettuce and toss gently. Chill, and serve on a bed of lettuce.
Mix chicken, cabbage, onion, tomatoes in a bowl. Add mayonnaise, vinegar and sugar. Salt and pepper to taste. Makes 4 to 6 servings.
Mix all ingredients and chill until firm.
Mix all ingredients together. Mix all together and pour over cabbage mixture. Refrigerate overnight.
Grate cabbage, carrots, onion, chop pepper. Mix in large bowl. In jar mix dressing ingredients together. Pour over vegetables just before serving.
Mix all of ... crushed Fritos corn chips and serve salad. Note: Salad can be kept in refrigerator 2 days, but do not add Fritos or they will be very soggy.
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