Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Finely shredded green 1/4 c Finely grated carrots
-cabbage 1/8 c Finely chopped parsley and
1 c Mayonnaise -chives
1/2 c Red wine Vinegar 1/8 ts Salt
2 ts Sugar 1/4 ts Freshly ground black pepper
1 tb Dijon-type mustard

I'm NOT a coleslaw fan, but this one by Jeff Cox looks promising.

The secret seems to be soaking the cabbage in ice cold water for a
couple of hours.

Remove outer leaves from cabbage, then core. Cut heads into quarters
and soak in cold water in the refrigerator for 1 to 2 hours. Shake
off excess water and shred very finely, then pat shreds dry with
towels. Place the shreds in a bowl and mix in all other ingredients.
Cover and refrigerate for 1 hour before serving.

Makes 8 servings.

PER SERVING: 220 calories, I g protein, 7 g carbohydrate, 22 g fat
(3 g saturated), 16 mg cholesterol, 227 mg sodium, 2 g fiber.

Jeff Cox of Sebastopol is columnist for Organic Gardening magazine
and the author of "Landscaping With Nature" (Rodale Press).

San Francisco Chronicle, 7/8/92.

Posted by Stephen Ceideberg; October 19 1992.

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