Dish of Cabage Sweet Pickle Salad
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Cabbage Sweet Pickle Salad


Poland   -   sałatka z kapusty i słodkiej marynaty
Makes:
Effort:
Sched:
DoAhead:  		 1 #
*
35+ min
Best		 A quick, but fine and attractive salad you need make no apologies for. It works well on the buffet (but make more). As given it will make 4 salad size servings. See also Comments.

12
1
4
2
1/2
5
oz
oz
oz
oz
t
T
Cabbage
Onion
Bell Pepper
Sweet Pickle  
Salt
Mayonnaise
Make   -   (35 min, + rest)
  1. Remove damaged or discolored leaves from CABBAGE. Cut it into wedges about 2-1/2 inches wide, then cut crosswise into shreds about 1/4 inch wide.
  2. Chop ONION very small.
  3. Cap and seed BELL PEPPER and cut into short narrow slivers.
  4. Cut PICKLE into thin slices. Cut the Slices into thin matchsticks. Cut matchsticks crosswise quite fine.
  5. Mix All items tossing well so everything is evenly coated with the mayonnaise.
  6. If you have time, give it some rest in the fridge to blend flavors. Serve lightly chilled.
NOTES:

  1. Comments:

      The pattern recipe just said "Cabbage". I made it with a mix of White and Red, because that's what I had left over from other projects. The recipe said "Green Pepper", but I had 1/2 a Red Bell Pepper, so I used that and it worked just fine. The only Sweet Pickles I had were some moderately sweet ones from Armenia. They worked fine too.

  2. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as most food writers agree.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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