Recipe - Moms Coleslaw

8 cup Finely shredded green
cabbage
1 cup Mayonnaise
One half cup Red wine Vinegar
2 teaspoon Sugar
1 tablespoon Dijontype mustard
One fourth cup Finely grated carrots
1/8 cup Finely chopped parsley and
chives
1/8 teaspoon Salt
One fourth teaspoon 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
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip