"The recipe came from a neighbor who invited us for lunch after church," Kathy recalls. "I bring it to potlucks and family get-togethers. It's very versatile. You can substitute lettuce for the cabbage and add almost any fruit. Almonds, peanuts or sunflower kernels can be used in place of the pecans," she adds.
- 4 cups shredded cabbage
- 1 medium red apple, diced
- 1 medium firm banana, sliced
- 1/3 cup chopped pecans
- 2 tablespoons raisins
- 1/2 cup mayonnaise
- 2 tablespoons milk
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- Salt to taste, optional
- In a large bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture; toss to coat. Yield: 4-6 servings.
Originally published as Fruited Cabbage Salad in Quick Cooking January/February 2000, p17
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