Jeni Wright, Eric Treuille, Le Cordon Bleu

Combining Colours

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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A colourful mixture of shredded red, white and green cabbage leaves looks very attractive and, with its mix of textures and flavours, makes an excellent winter salad.

Shred the cabbage either by hand or machine and place in a bowl. Toss in a vinaigrette or cooked dressing, or in mayonnaise.

© 1996 All rights reserved. Published by Le Cordon Bleu.