Title: Rio Grande Cole Slaw
Categories: Salad
Yield: 4 Servings

4 c Shredded green cabbage
1 c Shredded carrots
1/4 c Sliced scallions
1/4 c Chopped cilantro

-------------------------------TANGY DRESSING-------------------------------
2 tb Sugar
1 ts Salt
1 ts Dry mustard
2/3 c Cider vinegar
1/3 c Water
1 tb Ketchup
1 ts Ground cumin

From: "Tina D. Bell"

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 1/2 cups

fatfree digest V96 #179

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