Tangerine Cole Slaw (1965)

• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup diced celery
• 1 1/2 cup tangerine segments or 1 can, mandarin oranges

Dressing:

• 1 tbspn honey
• 1 tbspn grated tangerine or orange peel
• 1/4 tspn anise seed
• 1/8 tspn black pepper
• 1/3 cup sour cream

Mix. Serves 8 to 10.

(Origin - Ruthie Noyes, contributor to "Heirloom Recipes of Yesterday and Today," sponsored by Oxford-Lafayette Historic Homes Society. Oxford, Mississippi. 1965)