Graham Kerr

208 Red and Green Cabbage Salad

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4 portions U.S.A. Imperial Metric
Crisp green cabbage heart ¼ small head 4 oz. 115 grams
Crisp red cabbage heart ¼ small head 4 oz. 115 grams
Sweet green pepper ½ cup 2 oz. 60 grams
Tomatoes, quartered 4 medium 4 medium 4 medium
G.K. Salad Dressing

Method

Method of Preparation

Measure salad dressing ingredients—make dressing and, if possible, soak tomatoes overnight in the dressing.

Method of Cookery

  1. Drain tomatoes just before service. Slice both cabbage and green pepper finely—place in salad bowl with tomatoes.
  2. Serve dressing at table.

© 1966 Graham Kerr. All rights reserved.