INGREDIENTS

INSTRUCTIONS

DRESSING
REST
Well for the 4th, I smoked some cut-up yard birds and my daughter-in-law
found a good sounding recipe for coleslaw in the July 13 'Womans Day'
magazine. When I made it, I modified it a little on the fly. It turned out
delicious.
1. Whisk dressing ingredients in large bowl till blended.
2. Shred the cabbage, carrots, cucumber,red pepper, and onion.
3. Add to the dressing, toss to mix and refrigerate for at least two hours
for flavors to blend.
4. Drain juices and serve.
Makes 4 cups. Per 1 cup serving, 47 cal, 1 g pro, 12 g car, 2 g fiber, 0 g
fat, 0 mg cho, 308 mg sod.
Comments: The original recipe called for 1 tsp grated lime peel, but I
didn't feel like measuring it (do you measure the grated peel loose, or do
you pack it into the teaspoon?), so I just grated the whole lime. The
recipe also called for 3 Tbsp of lime juice, but I figured that if 3 Tbsp
of juice was good, the juice of 3 limes would be better (lot easier to
measure).
The lime really gave it a different flavor! The red pepper flakes gave a
nice hint of fire. And, if you are watching the calories, this one doesn't
have hardly any. Overall, I would rank it right up there with Corky's
Coleslaw recipe in the BBQ FAQ.
Posted to bbq-digest by William Maurer <maurer@thegrid.net> on Jul 9, 1999,
converted by MM_Buster v2.0l.

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