| 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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