Dish of Scottish Pub Salad
(click to enlarge)

Scottish Pub Salad


Scotland
Makes:
Effort:
Sched:
DoAhead:  		 2-1/3 #
**
1 hr
Yes		 A popular salad from a "We don't eat salads" country. No tomatoes, cukes, or lettuce because those aren't tough enough to grow in Scotland. Tasty for buffet.




-------
8
3
5
2
1
2
2
-------
7
3
3/4
3/4
1/3
-------
---
oz
oz
oz

T
oz
T
---
oz
T
t
t
t
----
-- Salad
Cabbage (1)
Carrot
Onion Red
Apples, tart (2)
Lemon Juice
Edam Cheese
Parsley
-- Dressing
Sour Cream
Milk
Worcestershire
Salt
Pepper
---------

All grated items are grated on the large hole side of a box grater or equivalent from other graters.

Make   -   (30 min)
  1. Core CABBAGE and shred fine.
  2. Peel CARROT and grate. Add to Cabbage.
  3. Quarter ONION lengthwise and slice thin crosswise. Add to Cabbage
  4. Peel APPLES and grate. Immediately tumble with Lemon Juice to prevent browning. Add to Cabbage. Do peel, as dressings don't adhere to Apple Skins.
  5. Grate CHEESE. Add to Cabbage.
  6. Chop PARSLEY medium. Add to Cabbage.
  7. Tumble together all Salad items until evenly distributed.
  8. Mix all Dressing items in bowl until smooth. Spoon over Salad and tumble to coat evenly.
  9. Serve Chilled
NOTES:

  1. Cabbage:

      White Cabbage is normal.

  2. Apples:

      Green Granny Smith Apples are the standard for salads.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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