Red Rock Canyon Whipped Cream Coleslaw in Apple Baskets |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 each | |||||||||
| INGREDIENTS: | ||
| 2 cups shredded cabbage | 2 tbsp vinegar | 2 tbsp salad oil |
| 1/4 tsp salt | 1/4 tsp celery seed | 4 small red skinned apples |
| lemon juice | 1/2 cup whipping cream, whipped | |
| 1 | Combine cabbage, vinegar, salad oil, salt, and celery seed. Refrigerate about 1 hour. Core apples. Cut off tops and scoop out enough apple to form baskets. Brush baskets with lemon juice. Chop edible portion of scooped out apple and add to cabbage slaw. Just before serving, fold whipped cream into slaw. Pile into apple baskets. Serve as garnish around beef roast. |