Recipe courtesy of Woman's Day Special Interest Publications
Recipe courtesy of Woman's Day Special Interest Publications
Watch how to make this recipe.
Rio Grande Cole Slaw
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- Level: Easy
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 147
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 832 mg
- Level: Easy
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 147
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 6 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 832 mg
Ingredients
Tangy Dressing:
Directions
- 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.
