Moms Coleslaw Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 cup: Finely shredded green cabbage,
1 cup: Mayonnaise,
1/2 cup: Red wine Vinegar,
2 tsp: Sugar,
1 tbsp: Dijon-type mustard,
1/4 cup: Finely grated carrots,
1/8 cup: Finely chopped parsley and chives,
1/8 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
Directions:
Im 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.
Source from luhu.jp
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.
Source from luhu.jp