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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The recipe came from a neighbor who invited us for lunch after church, Kathy recalls. I bring it to potlucks and family get-togethers. It's very versatile. You can substitute lettuce for the cabbage and add almost any fruit. Almonds, peanuts or sunflower kernels can be used in place of the pecans, she adds. Ingredients:
4 cups shredded cabbage |
1 medium red apple, diced |
1 medium firm banana, sliced |
1/3 cup chopped pecans |
2 tablespoons raisins |
1/2 cup mayonnaise |
2 tablespoons milk |
2 tablespoons sugar |
1 tablespoon lemon juice |
salt to taste, optional |
Directions:
1. In a large bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture; toss to coat. Yield: 4-6 servings.
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