Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Texas Tables
by Junior League of North Harris & South Montgomery Counties TX

Serves 12.


• 1 cups chopped or shredded green cabbage
• 2 cups chopped or shredded red cabbage
• 1 cup walnuts
• 1 cup dried cranberries
• 1/2 cup sliced purple onion
• 1/2 cup chopped red bell pepper
• 1/2 cup vegetable oil
• 1/3 cup cider vinegar
• 1/3 cup sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon salt


This recipe requires 4 hours of refrigeration.

Toss the cabbage, walnuts, cranberries, onion and bell pepper together in a bowl.

Whisk the oil, vinegar, sugar, celery seeds and salt in a bowl until the sugar dissolves.

Drizzle over the cabbage mixture.

Chill, covered, for 4 hours.

Drain before serving.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


FoodReference.com Logo



Popular Pages