I've been on a salad kick at work for the past month. With the summer heat, I'm working on salad recipes that the residents enjoy.
This is the third in a trio of favorite salads. The others include black bean and corn salad and marinated tomatoes. The tomato recipe dates back to my parents 50th wedding anniversary in 1999.
Weights for cabbage, carrot and apple are based on edible portion (E.P.). Use two medium-large heads of cabbage, five medium carrots and four apples for this recipe.
Add hot pepper sauce if desired. Substitute 1/3 to 1/2 mayonnaise with sour cream if desired.
12 ounces mayonnaise
1/3 teaspoon ground black pepper
1 tablespoon prepared mustard
1 teaspoon kosher salt
3 ounces granulated sugar
1/4 cup cider vinegar
3-1/2 pounds cabbage, shredded (E.P.)
8 ounces carrot, shredded (E.P.)
1 pound Granny Smith apple, shredded (E.P.)
Whisk mayonnaise, pepper, mustard, salt and sugar together. Add vinegar gradually and blend well. Pour dressing over cabbage. Toss lightly until well mixed.
Cover and refrigerate until ready to serve. Serve 1/2-cup or 4-ounce (by weight) portions. Yield is approximately 6-1/2 pounds.
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