Recipe of Crunchy Refrigerator Coleslaw
1 cabbage head -- shredded
1 cup green peppers -- julienned
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
Salt
Chili Pepper
1 tablespoon Fresh Lime Juice
1 teaspoon Minced Onion
Slices -- Sweet Red Pepper
Lettuce
1 each Ripe Avocado -- sliced
Fresh Parsley
Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices.
arrange lettuce on 6 serving plates. Pile cucumber mixture in center of
each plate. Add avocado slices and parsley. 6 servings.
Cucumber and Onion Salad
1 medium cucumber -- sliced
1 medium onion -- sliced
2 teaspoons salt
2 tablespoons sugar
2 tablespoons vinegar
1 cup cold water
1/4 teaspoon pepper
Mix together and chill before serving.
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