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Trifle Slaw (P, KLP, TNT)
Source: The Haimishe Kitchen, Volume III
Serves: 60

3 pounds purple cabbage, shredded
7 pounds carrots, shredded
3 pounds Romaine lettuce, shredded
4 boxes (pint size) grape tomatoes or cherry tomatoes

In trifle cup, layer one third of the cup with cabbage, then 1/3 with carrots and last third with lettuce.

Top with a cherry tomato.

Serve with your favorite dip in small tumbler or scooped into cucumber slices.

Serving suggestion: Place 2 onion crescents on the side of cup.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A