| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Ceideburg 2 | 8 | Servings | ||
INGREDIENTS
| 8 | c | Finely shredded green cabbage |
| 1 | c | Mayonnaise |
| 1/2 | c | Red wine Vinegar |
| 2 | ts | Sugar |
| 1 | tb | Dijon-type mustard |
| 1/4 | c | Finely grated carrots |
| 1/8 | c | Finely chopped parsley and chives |
| 1/8 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising. The secret seems to be soaking the cabbage in ice cold water for a couple of hours. Remove outer leaves from cabbage, then core. Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours. Shake off excess water and shred very finely, then pat shreds dry with towels. Place the shreds in a bowl and mix in all other ingredients. Cover and refrigerate for 1 hour before serving. Makes 8 servings. PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat (3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber. Jeff Cox of Sebastopol is columnist for Organic Gardening magazine and the author of "Landscaping With Nature" (Rodale Press). San Francisco Chronicle, 7/8/92. Posted by Stephen Ceideberg; October 19 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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