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Antilope
June 29th, 2011, 06:22 PM
California Slaw

2 cups finely shredded green cabbage
3 finely chopped green onions
3/4 to 1 cup diced pineapple, fresh or canned, (drained)
1/2 cup chopped canned pimiento
1/2 cup sliced stuffed green olives
1 cup coarsley shredded mild cheese
1/4 cup whipping cream
1/2 cup mayonnaise
2 tbsp fresh lime or lemon juice
salt and pepper, to taste

Place the shredded cabbage in a bowl of ice water and
refrigerate for 1 hour. Drain well and wrap in a cloth
so that all the moisture is absorbed.

In a bowl, combine the green onions, pineapple (if
canned, drain well, but fresh is much better), pimiento,
olives and cheese. Add the cabbage.

Whip the cream and add to the mayonnaise mixed with the
lime or lemon juice. Add this to the cabbage mixture
and toss until thoroughly blended. Taste for seasoning
and refrigerate for about 2 hours before serving.
Serves 6 to 7.

Source: Canadian Magazine in the Saturday Ottawa Citizen
newspaper, Aug 3, 1968.