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CATEGORY CUISINE TAG YIELD
Salads, Ceideburg 2 8 Servings

INGREDIENTS

8 c Finely shredded green cabbage
1 c Mayonnaise
1/2 c Red wine Vinegar
2 ts Sugar
1 tb Dijon-type mustard
1/4 c Finely grated carrots
1/8 c Finely chopped parsley and chives
1/8 ts Salt
1/4 ts Freshly ground black pepper

INSTRUCTIONS

I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising.
The secret seems to be soaking the cabbage in ice cold water for a
couple of hours.
Remove outer leaves from cabbage, then core.  Cut heads into quarters
and soak in cold water in the refrigerator for 1 to 2 hours. Shake
off excess water and shred very finely, then pat shreds dry with
towels. Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.
Makes 8 servings.
PER SERVING:  220 calories, I g protein, 7 g carbohydrate, 22 g fat
(3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.
Jeff Cox of Sebastopol is columnist for Organic Gardening magazine
and the author of "Landscaping With Nature" (Rodale Press).
San Francisco Chronicle, 7/8/92.
Posted by Stephen Ceideberg; October 19 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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