Title: My Best Cole Slaw
Categories: None
Yield: 1 Servings

1 md Cabbage
3/4 c Toasted chopped almonds
4 Spring onions

-----------------------------LEMON VINAIGRETTE-----------------------------
2 Lemons , juice of
3/4 c Olive oil
1/4 ts Sugar
1/2 ts Salt
1/2 ts Dijon mustard (Mr. Mustard
-makes a good substitute)
1 ts 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 onion--both 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, 3/4 cup olive oil, 1/4 teaspoon sugar and 1/2 teaspoon salt. Add
1/2 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 1/2 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.