Recipe courtesy of Woman's Day Special Interest Publications

Rio Grande Cole Slaw

  • Level: Easy
  • Yield: 1 1/2 cups
Save Recipe

Ingredients

4 cups shredded green cabbage

1 cup shredded carrots

1/4 cup sliced scallions

1/4 cup chopped cilantro

Tangy Dressing:

2 tablespoons sugar

1 teaspoon salt

1 teaspoon dry mustard

2/3 cup cider vinegar

1/3 cup water

1 tablespoon ketchup

1 teaspoon ground cumin

Directions

  1. 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
  2. For dressing: Mix sugar, salt and dry mustard. Add vinegar and water and stir until sugar dissolves.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cole Slaw

Pulled Pork Sandwich with BBQ Sauce and Coleslaw

Coleslaw

Coleslaw

Coleslaw

Gourmet Cole Slaw

The Ultimate Coleslaw

Ginger Coleslaw