THE nice sweet and sour blend enhances all the ingredients in this salad. Slightly different than cole slaw, it’s a good dish to bring to pot-lucks and picnics. It keeps well and the taste is refreshing.
- 1/4 cup cider vinegar
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 cup chopped cabbage
- 1/2 cup chopped carrot
- 1/2 cup chopped green pepper
- 1/4 cup chopped onion
- 1 teaspoon minced fennel fronds, optional
- In a small saucepan, bring the vinegar, honey and salt to a boil. Stir in the cabbage, carrot, green pepper and onion. Return to a boil.
- Remove from the heat; stir in fennel if desired. Cool. Transfer to a small bowl; cover and refrigerate until chilled. Yield: 2 servings.
Originally published as Cabbage Picnic Salad in Reminisce Extra July 2007, p52
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