Coleslaw (canyon ranch)
12 Servings
Ingredients
| Quantity | 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 |
Directions
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