Recipe - My Best Cole Slaw

1 md Cabbage
Three fourths cup Toasted chopped almonds
4 Spring onions

LEMON VINAIGRETTE
2 Lemons , juice of
Three fourths cup Olive oil
One fourth teaspoon Sugar
One half teaspoon Salt
One half teaspoon Dijon mustard (Mr. Mustard
makes a good substitute)
1 teaspoon Paprika

When southern New Mexicans make tacos we often tuck in some crisp, tart
cole slaw for contrasting textures and flavor. This is my best cole slaw.
It tastes like a million but has only three ingredients.

Grate the cabbage into long thin strips. Pile the strips into a salad bowl.
Mince the spring onionboth green and white parts and stir into the
cabbage. Add the chopped almonds and Lemon Vinaigrette (below) and serve to
8 to 10 people.

Lemon Vinaigrette: Put into a brocessor or blender, the juice of two
lemons, Three fourths cup olive oil, One fourth teaspoon sugar and One half teaspoon salt. Add
One half teaspoon Dijon mustard (Mr. Mustard makes a good substitute) and 1
teaspoon paprika. Whir until thoroughly blended. You won't need all this
dressing for the cole slaw, so put it into a jar and refrigerate.

Now, pour about One half of dressing over the salad and toss well.
Posted to Recipe Archive 02 Mar 97 by ted by: efalt@totacc.com on Mar 2,
9.