Recipes > Salads > Cabbage Salads > Cold Slaw

Cold Slaw


Select the finest head of bleached cabbage — that is to say one of the finest and most compact of the more delicate varieties; cut up enough into shreds to fill a large vegetable dish or salad bowl — that to be regulated by the size of the cabbage and the quantity required; shave very fine and after that chop up, the more thoroughly the better. Put this into a dish in which it is to be served, after seasoning it well with salt and pepper. Turn over it a dressing; mix it well and garnish with slices of hard-boiled eggs.


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The White House Cookbook (1887).

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