Mom’s Coleslaw

Servings: 8
Ingredients:

8 c  Finely shredded green
-cabbage
1 c  Mayonnaise
1/2 c  Red wine Vinegar
2 ts Sugar
1 tb Dijon-type mustard
1/4 c  Finely grated carrots
1/8 c  Finely chopped parsley and
-chives
1/8 ts Salt
1/4 ts 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, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.