From, "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.


  • 1 medium head cabbage, shredded
  • 4 carrots, scraped and grated
  • 1 cup mayonnaise
  • 1/4 cup light cream or milk
  • 1/3 cup onions, finely minced
  • Salt and pepper to taste


    Combine cabbage and carrots in large salad bowl and refrigerate.  Mix together mayonnaise, cream or milk, and onion.  Let stand in refrigerator at least 20 minutes.  Pour dressing over vegetables, toss lightly, and season to taste.  Refrigerate immediately.  The colder the salad, the better it tastes.

    SERVES: 8


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