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
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.