Chopped Raw Vegetable Slaw
Recipe No. 439 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 439 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Cabbage, shredded — 9 pounds (9 No. 56 dippers)
- Carrots, chopped — 9 pounds (7½ No. 56 dippers)
- Radishes, chopped — 12 bunches
- Cucumbers, chopped — 3 pounds (1½ No. 56 dippers)
- Salt — 1½ ounces (3 mess kit spoons)
Pepper — ¼ ounce (1 mess kit spoon)
- French or other dressing — 1 quart (1 No. 56 dipper)
Directions
- Combine cabbage, carrots, radishes, cucumbers, salt, and pepper; mix well.
- Serve with French or other dressing (recipes Nos. 459 to 484).
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Cabbage, shredded — 11½ oz Carrots, chopped — 11½ oz Radishes, chopped — 1 bunches Cucumbers, chopped — 3¾ oz Salt — about ¾ tsp Pepper — a pinch French or other dressing — 5 tbsp
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 439, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.