Mom's coleslaw

Yield: 8 servings

Measure Ingredient
8 cups Finely shredded green cabbage
1 cup Mayonnaise
½ cup Red wine Vinegar
2 teaspoons Sugar
1 tablespoon Dijon-type mustard
¼ cup Finely grated carrots
⅛ cup Finely chopped parsley and chives
⅛ teaspoon Salt
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.

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