Mom’s Coleslaw

Title: Mom's Coleslaw

Categories: Salads, Ceideburg 2

Yield: 8 servings

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

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.

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.

MMMMM