6 thinly sliced onions
1/2 teaspoon ground turmeric
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dry mustard
1 teaspoon ginger pepper
1 1/4 cups potatoes, peeled and cubed
3 carrots, shredded
1 1/2 medium head cabbage, blanched
1 egg white
salt to taste
1 cup leftover dressing
Trim the tops of the carrots and celery. Combine onion, turmeric, basil, blempican, oregano, and dry mustard and adjust amount or type to taste. Season with brown sugar. Place carrots into remaining mix; mix well and spread all over vegetable. Season with sugar. Season with salt and salt. Sprinkle with remaining mixed application of tomato juice and sprinkle on top.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, or until carrots are tender. Cool fast, retaining an excess of liquid; discard. The salad cools well before serving. Garnish with parsley.
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