Name: Rio Grande Cole Slaw
Ingredients: 4 c Shredded green cabbage; 1 c Shredded carrots; 1/4 c Sliced scallions; 1/4 c Chopped cilantro; 2 tb Sugar; 1 ts Salt; 1 ts Dry mustard; 2/3 c Cider vinegar; 1/3 c Water; 1 tb Ketchup; 1 ts Ground cumin

The would-be counselor should have some basic knowledge of human psychology, normal and abnormal. He must be a good listener, slow to interrupt, until he feels sure that he has something worthwhile to contribute, some helpful question to ask. The counselor should be genuinely humble and receptive, with an objective approach to the problem under discussion, and he should avoid all well worn clichés, truisms and easy slick solutions. He is not there to sermonize or to moralize – certainly not till he has heard all that the enquirer has to say, and he must avoid a holier-than-thou attitude. Further, he should not show shocked surprise, disapproval or condemnation.

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CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Salad	4	Servings

INGREDIENTS

4	c	Shredded green cabbage
1	c	Shredded carrots
1/4	c	Sliced scallions
1/4	c	Chopped cilantro
2	tb	Sugar
1	ts	Salt
1	ts	Dry mustard
2/3	c	Cider vinegar
1/3	c	Water
1	tb	Ketchup
1	ts	Ground cumin

INSTRUCTIONS

TANGY DRESSING
From: "Tina D. Bell" <tdbell@altair.csustan.edu>
Date: Fri, 28 Jun 1996 15:16:39 -0700 (PDT)
Source: COOKING LIVE SHOW #CL8664
To prepare cabbage for slaw, discard tough or badly bruised outer leaves,
wash the head, then cut it in half through the stem end. Shred the cabbage
with a sharp knife to get long, thin pieces. You can also use a food
processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of
loosely packed shreds.
For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with 1/3
cup Tangy Dressing, ketchup and cumin.  Yield: 4 servings
For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and
stir until sugar dissolves.   Yield: 1 1/2 cups
fatfree digest V96 #179
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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