| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Coleslaw |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded cabbage |
| 1 1/2 |
c |
Corn |
| 1/4 |
c |
Vegetable oil |
| 3 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 2 |
ts |
Dried mustard |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Chopped chives |
| 1/4 |
c |
Minced Italian parsley |
INSTRUCTIONS
In a large bowl, combine the cabbage and corn. (Frozen or drained)
canned corn are good choices.)
In a smaller bowl, whisk together the oil, lemon juice, salt, mustard
and sugar. Correct the seasoning. Add to the shredded cabbage, mix
well and let sit in the refrigerator for at least 1 hour. Add the
chives and parsley just before serving.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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