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Title: Rio Grande Cole Slaw
Yield: 4 Servings
Ingredients
4 c shredded green cabbage
1 c shredded carrots
1/4 c sliced scallions
1/4 c chopped cilantro
Instructions
-------------------------------TANGY DRESSING-------------------------------
2 tb sugar
1 ts salt
1 ts dry mustard
2/3 c cider vinegar
1/3 c water
1 tb ketchup
1 ts ground cumin
From: "Tina D. Bell"
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 1/3
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: 1 1/2 cups
fatfree digest V96 #179
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
Title: Rio Grande Cole Slaw
Yield: 4 Servings
Ingredients
4 c shredded green cabbage
1 c shredded carrots
1/4 c sliced scallions
1/4 c chopped cilantro
Instructions
-------------------------------TANGY DRESSING-------------------------------
2 tb sugar
1 ts salt
1 ts dry mustard
2/3 c cider vinegar
1/3 c water
1 tb ketchup
1 ts ground cumin
From: "Tina D. Bell"
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 1/3
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: 1 1/2 cups
fatfree digest V96 #179
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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