Yield: 4 Servings
|4 cups||Shredded green cabbage|
|1 cup||Shredded carrots|
|¼ cup||Sliced scallions|
|¼ cup||Chopped cilantro|
|1 teaspoon||Dry mustard|
|⅔ cup||Cider vinegar|
|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, .