Yield: 12 Servings
|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 tablespoons||Dijon mustart; plus|
|2 teaspoons||Dijon mustard|
|1½ teaspoon||Caraway seeds|
|1 pinch||White pepper|
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