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Mom's coleslaw

Yield: 8 Servings

Ingredients:

• 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

Instructions:

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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