Baked Enchilada Dip
March 30, 2014
Blue Cheese Ball
March 30, 2014
My father would make an enormous salad bowl full of this every family get-together during the summer and that bowl would be empty before the last person made it through the line. He never really had a recipe; he mostly “tweaked” it until it tasted right. This is my attempt to get it as close as I can.
First, quarter the head of cabbage and then chop it to a fine texture with a knife. Place the finely chopped cabbage in a colander inside another bowl to catch the water that will drain off. Toss with a tablespoon of salt, and then set aside in the refrigerator to drain for 30 to 45 minutes.
Mix in carrot, sugar, vinegar, mayonnaise, black pepper, and cayenne. Taste and balance the flavor by adding ether salt, vinegar, or mayonnaise a little at a time.
Refrigerate until ready to serve.
Ingredients
Directions
First, quarter the head of cabbage and then chop it to a fine texture with a knife. Place the finely chopped cabbage in a colander inside another bowl to catch the water that will drain off. Toss with a tablespoon of salt, and then set aside in the refrigerator to drain for 30 to 45 minutes.
Mix in carrot, sugar, vinegar, mayonnaise, black pepper, and cayenne. Taste and balance the flavor by adding ether salt, vinegar, or mayonnaise a little at a time.
Refrigerate until ready to serve.