This cabbage salad is best made at
least several hours ahead, to allow the flavors to blend. Add sunflower seeds
just before serving.
The Union House Apple Cabbage Salad
2 1/2 C. mayonnaise
1/4 C. red wine vinegar
1/3 C. sugar
1/2 to 1/4 t. ground cinnamon
1/4 t. celery salt
1/4 t. dillweed
2 tart red apples (unpeeled), cored and diced
1/2 small Spanish onion, diced to make about 1/8 cup
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/4 C. toasted sunflower seeds (optional)
Combine mayonnaise, vinegar, sugar, spices, apple and onion in large bowl. Fold
in shredded cabbages. If using sunflower seeds, fold in or use to top salad.
Makes 8 to 12 servings.