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Mom's Coleslaw

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      Title: MOM'S COLESLAW
 Categories: Salads, Ceideburg 2
      Yield: 8 Servings
 
      8 c  Finely shredded green
           -cabbage
      1 c  Mayonnaise
    1/2 c  Red wine Vinegar
      2 ts Sugar
      1 tb Dijon-type mustard
    1/4 c  Finely grated carrots
    1/8 c  Finely chopped parsley and
           -chives
    1/8 ts Salt
    1/4 ts Freshly ground black pepper
 
  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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