Savory Coleslaw
Contributed by Lesley Hendricks


1/2 large head red cabbage, finely shredded
1/2 large head white cabbage, finely shredded
2 carrots, shredded
1/2 cub white wine vinegar
1/4 cub sugar
1 tbsp Dijon mustard
2 tsp celery seeds
1 tsp salt
1/4 cup light vegetable oil


In a large bowl, combine the cabbages and the carrots.  Toss to mix the colors.

In a jar with a tight-fitting lid, combine the vinegar, sugar, mustard, celery seeds, and salt.  Cover and shake to dissolve the sugar.  Add the oil and cover again.   Shake very well.  Pour the dressing over the cabbage and carrots and toss.   Set aside to "wilt" a bit before serving or refrigerate.  Serves 8

April 26, 1999

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