1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp salt
1/2 tsp pepper
1/2 cup sour cream
2 tbsp sugar
2 tbsp dijon mustard
1 tbsp prepared horseradish
1/2 tsp celery seeds
1/2 each red bell pepper, cut into matchsticks
1/4 each red onion, cut into matchsticks
2 tbsp fresh parsley, chopped
8 cup cabbage, shredded
1/2 each green bell pepper, cut into matchsticks
1 each carrot, shredded
2 tsp lemon peel, grated
Directions
Combine first 11 ingredients in bowl; whisk to blend. Refrigerate
dressing until cold. (Can be prepared 1 day ahead). Combine cabbage,
bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.
Servings: 6 servings
Lemon Coleslaw With Horseradish Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Written recipes as an idea can be found back into the distant past, certainly as far back as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient cookbooks were just very simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During the time of the Romans a man called Apicius assembled a number of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also informs us how the ancient chefs made use of many aromatic flavors, including a few you will know such as bay, mint and parsley. Moving our culinary historical trip onwards, there are a couple of interesting recipe books dating from the 1300s - a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is popular today, but rather accounts of the types of food prepared by the chefs of the rich people of those days. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new spices and herbs created an eruption in recipe publications, many of which are now in private libraries. Over the next few hundred years, the powerful families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially chefs and their recipes became highly prized. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. When we get to the 20th century, recipe publications were in high demand, due to better eduction, increased leisure time and disposable income. The arrival of TV brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Lemon Coleslaw With Horseradish recipe.
