| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Cabbage |
| 3/4 |
c |
Toasted chopped almonds |
| 4 |
|
Spring onions |
| 2 |
|
Lemons , juice of |
| 3/4 |
c |
Olive oil |
| 1/4 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dijon mustard (Mr. Mustard makes a good substitute) |
| 1 |
ts |
Paprika |
INSTRUCTIONS
LEMON VINAIGRETTE
When southern New Mexicans make tacos we often tuck in some crisp, tart
cole slaw for contrasting textures and flavor. This is my best cole slaw.
It tastes like a million but has only three ingredients.
Grate the cabbage into long thin strips. Pile the strips into a salad bowl.
Mince the spring onion--both green and white parts and stir into the
cabbage. Add the chopped almonds and Lemon Vinaigrette (below) and serve to
8 to 10 people.
Lemon Vinaigrette: Put into a brocessor or blender, the juice of two
lemons, 3/4 cup olive oil, 1/4 teaspoon sugar and 1/2 teaspoon salt. Add
1/2 teaspoon Dijon mustard (Mr. Mustard makes a good substitute) and 1
teaspoon paprika. Whir until thoroughly blended. You won't need all this
dressing for the cole slaw, so put it into a jar and refrigerate.
Now, pour about 1/2 of dressing over the salad and toss well.
Posted to Recipe Archive - 02 Mar 97 by ted by: efalt@totacc.com on Mar 2,
9.
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