252. Russian Cabbage Slaw, Sweet and Tangy

Most fried fish dinners would not be complete without a side of coleslaw. Although coleslaw is one of the easiest salads to make, it is often served with a dressing that does not do it justice.

Sometimes, though, a restaurant will make their coleslaw with an almost perfect blend of ingredients and it will be such a taste delight that the fish becomes a secondary experience.

One of the first rules in making a good slaw dressing is to use a real mayonnaise like my favorite, Hellmann’s. Another piece if advice...have a good recipe.

The freshness of the cabbage and the other ingredients like fruit and vegetables, will actually dictate the amount of dressing needed; tasting and adjusting for just the right blend is a must. Russian Cabbage Slaw is a variation of traditional slaw with the addition of orange and pineapple as well the Russian dressing. It is best served soon after mixing as it does not keep well.

(Post #10 Fruit Coleslaw)

Russian Cabbage Slaw

Cabbage, shredded

Fresh or canned pineapple chunks

Orange section diced

Chopped green pepper

Russian dressing (use recipe below or a commercial variety)

Measurements for the slaw are not exact, this recipe is to-taste. Combine fruit and vegetables well. Add dressing and toss lightly to coat. Taste and adjust. Chill thoroughly.

This slaw tastes best the day it is made.

Diane's Russian Dressing

1/3 C Hellmann’s Mayo
1 ½ tsp ketchup
1 ½ tsp horseradish
½ tsp Worcestershire sauce
1 tsp fresh lemon juice

Salt and pepper blend to taste

Mix all ingredients well and refrigerate until ready to use.









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