Coleslaw With Almonds
|White cabbage||1⁄2 Medium|
|Celery stalks||2 , chopped|
|Cucumber||1⁄2 , thinly sliced|
|Green pepper||1⁄2 , shredded|
|Onion||1 , peeled, finely chopped|
|Mayonnaise||2⁄3 Cup (10.67 tbs)|
|Toasted almonds||1⁄4 Cup (4 tbs), browned|
Wash and drain the cabbage, discard outer leaves and hard stalk.
Shred the cabbage finely and mix with the celery, cucumber, green pepper and onion.
Mix the mayonnaise and vinegar, add salt and pepper to taste and pour over the vegetables.
Toss with two forks until the vegetables are evenly coated.
Put into a serving dish and sprinkle with toasted almonds.