Napa Cole Slaw With Dill

How do you measure the value of something you hold dear? How do you assess the worth of a prize? Is it not by the depth of delight it induces in your heart? Is it not by the intensity and quality of your joy in what it is? Is it not by how excited and enthralled and thrilled you are in the manifold display of its attributes, characteristics, and properties? Is it not by the extent of the sacrifice you are willing to make to gain it, to guard it, and to keep it? In other words, your satisfaction in what the treasure is and does for you is the standard or gauge by which its glory (worth and value) is revealed. The treasure, which is God, is most glorified in and by you when your pleasure in Him is maximal and optimal.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		June 1990	1	Servings

INGREDIENTS

3	c	Thinly sliced Napa cabbage
		about 3/4 pound
1		Carrot, grated
1	T	Minced fresh dill
1/4	t	Sugar
1/4	t	Salt
2	T	Olive oil
2	t	Red-wine vinegar, or to
		taste

INSTRUCTIONS

In a bowl combine the cabbage, the carrot, and the dill. Sprinkle the
mixture with the sugar, the salt, and the oil, tossing it to combine
it well, and sprinkle the cole slaw with the vinegar, tossing it to
combine it well.  Serves 2.  Gourmet June 1990  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If you’re too open minded, your brains will fall out”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 325 Calories From Fat: 246 Total Fat: 27.9g Cholesterol: 0mg Sodium: 680.9mg Potassium: 650.1mg Carbohydrates: 17.8g Fiber: 2.7g Sugar: 4.9g Protein: 5g