Recipe courtesy of Woman's Day Special Interest Publications

Rio Grande Cole Slaw

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  • Level: Easy
  • Yield: 1 1/2 cups
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Ingredients

Tangy Dressing:

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.

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