| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Salads, Fruits, Regional | 6 | Servings | |
INGREDIENTS
| 3 | md | Or 4 small oranges |
| 1 | sm | Head cabbage (1 3/4 lbs) |
| 1/4 | sm | Onion |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 3/4 | c | Mayonnaise |
| 1 | tb | Fresh lemon juice |
INSTRUCTIONS
From: Arizona Cookbook Pell oranges and cut into bite-size pieces. Shred cabbage, using long blade on grater or cut finely with sharp knife. Chop onion finely. Place oranges, cabbage and onion in large serving bowl. Mix together mayonnaise, lemon juice, sugar and salt. Pour over slaw and mix lightly. cover and refrigerate 20 to 30 minutes before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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