| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Lowfat, Salads | 12 | Servings | |
INGREDIENTS
| 3 | c | Shredded green cabbage |
| 1 | c | Shredded red cabbage |
| 1 | c | Shredded carrots |
| 1 | c | Shredded jicama |
| 1/2 | sm | Red onion; finely chopped |
| 2 | md | Red delicious apples |
| 1/2 | c | Fat-free mayonnaise |
| 1/3 | c | White vinegar |
| 2 | tb | Fructose; plus |
| 2 | ts | Fructose |
| 2 | tb | Dijon mustart; plus |
| 2 | ts | Dijon mustard |
| 1 1/2 | ts | Caraway seeds |
| 1/4 | ts | Salt |
| 1 | pn | White pepper |
INSTRUCTIONS
SLAW DRESSING Finely dice the apples (1 1/2 cups). Combine vegetables and apples in a large bowl and mix well. Combine all dressing ingredients in a small bowl and mix well. Pour dressing over salad and toss until evenly coated. Cover tightly and refrigerate until cold. Makes 12 servings. *REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster. Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 13, 1998
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