Egyptian Cabbage Salad

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Egyptian Cabbage Salad

1/2 c. light mayonnaise

1/3 c. buttermilk *

1/3 c. sugar

2 Tb. white wine vinegar, or other light vinegar

1/2 ts. salt

1 ts. celery seeds

1 pkg. (16 oz.) shredded cabbage, (or 1 lb. shredded

cabbage)

1 1/4 c. shredded carrots

1 scallion trimmed and finely diced

 

 

 

 

Combine mayonnaise, buttermilk, sugar, vinegar, salt

and celery seeds in a large bowl. Stir in shredded

cabbage, carrots and scallions.

Cover and refrigerate for 4 to 24 hours, stirring

occasionally so the flavors meld.

 

Makes Twelve to fifteen servings.

 

*To make 1/3 c. buttermilk: put 1 or 2 teaspoons of

vinegar or lemon juice in a measuring cup and then

fill to the 1/3 measure line with milk. Stir. Wait a

few minutes for the milk to curdle and then add to

your recipe.

 

Author: Egyptian Recipes by Mary Kay Radnich

Formatted by Chupa Babi: 05.21.05

 

ChupaNote: Sprinkle with red pepper flakes and minced

green onion for color.

 

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