coleslaw (canyon ranch)
| Measure | Ingredient |
|---|---|
| 3 cups | Shredded green cabbage |
| 1 cup | Shredded red cabbage |
| 1 cup | Shredded carrots |
| 1 cup | Shredded jicama |
| ½ small | Red onion; finely chopped |
| 2 mediums | Red delicious apples |
| ½ cup | Fat-free mayonnaise |
| ⅓ cup | White vinegar |
| 2 tablespoons | Fructose; plus |
| 2 teaspoons | Fructose |
| 2 tablespoons | Dijon mustart; plus |
| 2 teaspoons | Dijon mustard |
| 1½ teaspoon | Caraway seeds |
| ¼ teaspoon | Salt |
| 1 pinch | White pepper |
SLAW
DRESSING
Finely dice the apples (1½ cups).
Combine vegetables and apples in a large bowl and mix well.
Combine all dressing ingredients in a small bowl and mix well.
Pour dressing over salad and toss until evenly coated. Cover tightly and refrigerate until cold. Makes 12 servings.
*REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster.
Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 13, 1998
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