Have you ever had slaw at teatime? Me neither. However, I recently came across a vintage recipe for Fruit Slaw, and it was so delicious that I've been pairing it with a tomato sandwich for lunch! So if your "tea" is more of a "ladies lunch" featuring a salad plate, this is a recipe you may wish to try as well. (It's also featured in this month's column that I wrote for The Coweta Shopper, and I suspect many of you would enjoy it too!)Fruit Slaw
2 cups cabbage, finely grated (press between paper towels to remove liquid)
1 cup seedless green grapes
1 cup canned pineapple, drained and diced
1 cup fresh peaches, diced
Dressing
1/2 cup mayonnaise
1/4 cup lemon juice
1/4 cup sugar
1/4 cup cream
Using a medium-sized mixing bowl, add first four ingredients and toss well. In a separate bowl, combine dressing ingredients, whisk, then toss lightly over the cabbage and fruits. Store in refrigerator until time to serve.
That's a new one to me - and it looks delicious!
ReplyDeleteNo, I've never heard of "Fruit Slaw" before, but it looks good. When I first saw your photo, before reading your comments, I thought it had peas, carrots, and potatoes instead of the actual green grapes, peaches, and pineapple chunks!
ReplyDeleteI've never heard of fruit slaw but it sounds interesting. I wonder if someone wanted to make ambrosia and didn't have coconut?
ReplyDeleteSo interesting that you would say that, Ginger, as the "crunch" of this made me think of it as Summer Ambrosia!
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