Yield: 8 servings
|8 cups||Finely shredded green cabbage|
|½ cup||Red wine Vinegar|
|1 tablespoon||Dijon-type mustard|
|¼ cup||Finely grated carrots|
|⅛ cup||Finely chopped parsley and chives|
|¼ teaspoon||Freshly ground black pepper|
I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising.
The secret seems to be soaking the cabbage in ice cold water for a couple of hours.
Remove outer leaves from cabbage, then core. Cut heads into quarters and soak in cold water in the refrigerator for 1 to 2 hours. Shake off excess water and shred very finely, then pat shreds dry with towels. Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.
Makes 8 servings.
PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat (3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.
Jeff Cox of Sebastopol is columnist for Organic Gardening magazine and the author of "Landscaping With Nature" (Rodale Press).
San Francisco Chronicle, ⅞/92.
Posted by Stephen Ceideberg; October 19 1992.