| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Each celery and cumin seed |
| 1/2 |
ts |
Sugar |
| 1 |
c |
Plain yogurt |
| 1 |
c |
Seeded cucumbers cut into; 3/4-inch half moons |
| 4 |
c |
Shredded and green cabbage |
|
|
Salt and cayenne pepper |
|
|
Drops of white wine vinegar, according to taste |
INSTRUCTIONS
In an iron skillet, without oil, toast the celery and cumin seed for a few
seconds until you get a good whiff of the spice aroma. Remove the spices
from the heat and transfer them to a mixing bowl. Whisk in the sugar and
yogurt.
Add the cucumbers and cabbage and toss well to combine. Cover and
refrigerate until ready to serve. Right before serving, give the cole slaw
a toss, taste and season with salt and a dash of cayenne pepper. If it does
not taste "tangy enough, add drops of white wine vinegar and keep on
tasting.
Yield: 4 servings
Recipe By :MONDAY TO FRIDAY SHOW # MF 6705
Posted to MC-Recipe Digest V1 #281
Date: Wed, 6 Nov 1996 08:18:25 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”