Recipe - Coleslaw (Canyon Ranch)

SLAW
3 cup Shredded green cabbage
1 cup Shredded red cabbage
1 cup Shredded carrots
1 cup Shredded jicama
One half small Red onion; finely chopped
2 md Red delicious apples

DRESSING
One half cup Fatfree mayonnaise
1/3 cup White vinegar
2 tablespoon Fructose; plus
2 teaspoon Fructose
2 tablespoon Dijon mustart; plus
2 teaspoon Dijon mustard
1 One half teaspoon Caraway seeds
One fourth teaspoon Salt
1 pn White pepper

Finely dice the apples (1 One half cups).

Combine vegetables and apples in a large bowl and mix well.

Combine all dressing ingredients in a small bowl and mix well.

Pour dressing over salad and toss until evenly coated. Cover tightly and
refrigerate until cold. Makes 12 servings.

*REF Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones

Sent by Pat Hanneman; Recipe provided by Orlando Ramirez
www.pressenterprise.com/news/895008373.html on 05/13/1998(Wed) and
converted by MC_Buster.

Recipe by: Jeanne Jones (*see ref)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 13,
1998