- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1 1/2 cups fresh tangerine segments or 1 can Mandarin oranges
- 1 tbspn honey
- 1 tbspn grated orange peel
- 1/3 cup sour cream
- 1/4 tspn whole anise seed
- 1/4 tspn pepper
Mix together the honey, sour cream, grated orange peel, anise seed and pepper. Pour over cabbage mixture, and toss. Serves 8 to 10.
(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965.)
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