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Coleslaw #6

January 22, 2023

CATEGORY	CUISINE	TAG	YIELD
		Salad	8	Servings

INGREDIENTS

1		Head cabbage (about 3 pounds)
3	md	Carrots; peeled and trimmed
2		Cloves garlic; peeled
3		Green onions; cut in 2 inch pieces
1		Green pepper; cut in 2 inch chunks
1	c	White vinegar
1/2	c	Sugar (see note)
3/4	c	Oil
1	ts	Salt
1/4	ts	Pepper

INSTRUCTIONS

COLESLAW MIXTURE
MARINADE
From:    Danny Heuman <dsheuman@INFORAMP.NET>
Date:    Tue, 9 Jul 1996 22:33:16 GMT
I'm sorry to be so late offering a recipe in response to Rick's request for
coleslaw.  Rick, I do hope you still have plenty of cabbages so you can
give this a try. This coleslaw is a favourite of my family and I originally
found the recipe in a book called, The Pleasures of Your Processor" by
Norene Gilletz.
Slicer:  Cut cabbage into wedges to fit feed tube.  Discard core.  Slice,
using very light pressure.  Empty into a large bowl.
Grater:  Cut carrots to fit feed tube crosswise.  Grate, using firm
pressure.  Add to cabbage.
Steel Knife:  Drop green onions and garlic through feed tube while machine
is running.  Process until minced.  Add green pepper and process with two
or three very quick on/off turns, until chopped. do not overprocess. Add to
cabbage mixture.
Combine ingredients for marinade in a saucepan and bring to a boil.  Pour
hot marinade over coleslaw mixture and toss well.  Transfer to a large jar
or bowl, cover tightly and refrigerate.
Yield:  about 12 to 16 servings.  Do not freeze.
Note:  This coleslaw will keep about three to four weeks in the
refriegerator without becoming soggy.  (Personal note:  it never lasts that
long around here!)  For calorie counters, eliminate all or part of the
sugar. Add artificial sweetener to taste to the boiled marinade. If you
boil the artificial sweetener, it may produce a bitter after-taste.
Coleslaw will NOT keep as well if made with artificial sweetener.
EAT-L Digest  8 July 96
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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