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 |
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, .