Rio grande cole slaw

Yield: 4 Servings

Measure 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


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, .

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