| 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.
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”