Recipe - Tangerine Coleslaw (Or Variation Orange Coleslaw)

3 tablespoon Vegetable oil
Grated peel of One half tangerine
One fourth cup Tangerine juice, freshly
squeezed
One half Lemon, juice of
2 tablespoon Honey
1 tablespoon Toasted sesame seeds,
optional
5 cup Cabbage, (about half a
head), cut into long thin
shreds
3 Tangerines, peeled,
segmented, halved and
seeded
1/3 cup Raisins
3 tablespoon Nuts, chopped

In jar with lid, combine oil, tangerine peel and juice, lemon juice, honey
and sesame seeds; shake well. In large bowl, combine cabbage, tangerines,
raisins and salad dressing; chill briefly. Before serveing, add chopped
nuts; toss gently.

Variation: Substitute grated orange peel and orange juice for tangerine.
Substitute 2 oranges, peeled, segmented and halved, for 3 tangerines.

Woman's Day, Spring Cooking & Entertaining; Volume VII, Number 1 (Spring
97) Adapted for MC by Brenda Adams; mc posted 4/13/97

Recipe by: Woman's Day, Spring Cooking & Entertaining Posted to MCRecipe
Digest V1 #565 by Brenda Adams adamsfmle@sprintmail.com on Apr 13, 1997