Rio grande cole slaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Shredded green cabbage |
| 1 | cup | Shredded carrots |
| ¼ | cup | Sliced scallions |
| ¼ | cup | Chopped cilantro |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dry mustard |
| ⅔ | cup | Cider vinegar |
| ⅓ | cup | Water |
| 1 | tablespoon | Ketchup |
| 1 | teaspoon | Ground cumin |
Directions
TANGY DRESSING
From: "Tina D. Bell" <tdbell@...> Date: Fri, 28 Jun 1996 15:16:39 -0700 (PDT) Source: COOKING LIVE SHOW #CL8664 To prepare cabbage for slaw, discard tough or badly bruised outer leaves, wash the head, then cut it in half through the stem end. Shred the cabbage with a sharp knife to get long, thin pieces. You can also use a food processor to chop the cabbage. 1 pound of cabbage yields about 6 cups of loosely packed shreds.
For slaw: Combine cabbage, carrots, scallions, and cilantro. Top with ⅓ cup Tangy Dressing, ketchup and cumin. Yield: 4 servings For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. Yield: 1½ cups fatfree digest V96 #179
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .