|The Kitchen Garden Cookbook|
|by Sylvia Thompson|
As every gardener knows, there's no stalk of asparagus as wonderful as one you raised yourself, and you want to make the most of it.
Tip: Try cabbage salad for more 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.
Grate cabbage, carrots, onion, chop pepper. Mix in large bowl. In jar mix dressing ingredients together. Pour over vegetables just before serving.
Whisk together all the ingredients except the vegetables. When blended well, then add the vegetables and mix well. Chill one hour or more before ...
Mix ingredients in order listed. Refrigerate 2-4 hours before serving. Makes 10 to 12 servings.
Mix all ingredients and chill until firm.
Combine all ingredients, except lettuce and toss gently. Chill, and serve on a bed of lettuce.
Mix all ingredients together. Mix all together and pour over cabbage mixture. Refrigerate overnight.
Mix chicken, cabbage, onion, tomatoes in a bowl. Add mayonnaise, vinegar and sugar. Salt and pepper to taste. Makes 4 to 6 servings.
Prepare sauce first ... while preparing the salad. Chop onion ... Chop lettuce and cabbage into small pieces; ... with 2 grated carrots Eliminate olives
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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