RECIPES & ARCHIVES

This recipe is from "The Legal Sea Foods Cookbook," by George Berkowitz & Jane Doerfer (Doubleday, 1988).

This remains the most popular accompaniment to fried fish.

5 cups shredded green cabbage

3 cups shredded red cabbage

1 medium onion, peeled and shredded

1 1/2 cups shredded carrots

1-1 1/4 cups mayonnaise

3/4 cup sour cream, or 1/2 cup sour cream and 1/2 cup yogurt

Salt

Pour boiling water over the green cabbage and let sit for 5 minutes. Drain and press dry. Toss with the red cabbage, onion and carrots.

Add the mayonnaise and sour cream. Add salt to taste.

Serves 6 to 8.