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500 g (1 lb) white cabbage, shredded
2 carrots, coarsely grated
5 sticks celery, sliced
2 tablespoons chopped fresh parsley
celery leaves, to garnish
BOILED DRESSING:
2 tablespoons sunflower oil
3 teaspoons flour
2 teaspoons vinegar
1 teaspoon dry mustard
1 egg, beaten
salt and pepper
pinch cayenne pepper
METHOD:
Put cabbage, carrots, celery and parsley into a bowl and mix well.
To make the dressing, blend oil and flour in a saucepan, add 125 ml (4 fl oz/ ½ cup) water, the vinegar, mustard, egg and seasonings. Cook over a very low heat until thickened, stirring all the time. Cool slightly, then pour over the salad and mix well. Cool before serving garnished with celery leaves.
Posted By:
shaano, Karachi