Recipe courtesy of Woman's Day Special Interest Publications
Rio Grande Cole Slaw
- Level: Easy
- Yield: 1 1/2 cups
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
- 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.
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