Recipe - Rio Grande Cole Slaw

4 cup Shredded green cabbage
1 cup Shredded carrots
One fourth cup Sliced scallions
One fourth cup Chopped cilantro

TANGY DRESSING
2 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Dry mustard
2/3 cup Cider vinegar
1/3 cup Water
1 tablespoon Ketchup
1 teaspoon Ground cumin

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Fri, 28 Jun 1996 15:16:39 0700 (PDT)
Source: COOKING LIVE SHOW #CL8664

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. 1 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. Yield: 4 servings

For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and
stir until sugar dissolves. Yield: 1 One half cups

fatfree digest V96 #179

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.