Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Shredded green cabbage

  2. 1 cup 110g / 3.9oz Shredded carrots

  3. 1/4 cup 59ml Sliced scallions

  4. 1/4 cup 4g / 0.1oz Chopped cilantro Tangy Dressing

  5. 2 tablespoons 30ml Sugar

  6. 1 teaspoon 5ml Salt

  7. 1 teaspoon 5ml Dry mustard

  8. 2/3 cup 157ml Cider vinegar

  9. 1/3 cup 78ml Water

  10. 1 tablespoon 15ml Ketchup

  11. 1 teaspoon 5ml Ground cumin

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  2. 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. For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves. Makes about 1 1/2 cups. This recipe yields 4 servings.


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